Elote, elote, elote! It's summer and there's plenty of delicious corn just waiting to be grilled and slathered with toppings, right? My favorite street fair snack.
Cotija cheese is a salty, dry, firm, cow's milk cheese made in Mexico. It can be found at most grocery stores, usually around the cheese counter. It will most likely be sold in rounds or blocks that are easily grated. Think of it as a Mexican parmesan cheese.
If cooking on a grill, corn can be dipped in water and grilled in it's husks. Cool, remove husks and silks. Return to the hot grill for a few minutes then dress with toppings.
Make as many servings as you need.
Street Fair Corn
fresh corn, on the cob, in its husk, stemmed trimmed
mayo or Chipotle Aoli
grated cotija cheese, about 1 oz per cob
ancho chile powder
lime wedges, for serving
Bring a pot of water to a boil. Add corn cobs, husks on, and blanche 10 minutes. Shock in an ice bath until cool. Remove husks. Dry. Place in hot pan, directly over flame (gas range) or grill to blacken slightly.
Lightly brush with mayo or chipotle aoli. Roll in grated cotija cheese. Season with a dusting of ancho chile powder and serve with lime wedges.