Mexican Corn on the Cob (Elote)

Name: Mexican Corn on the Cob (Elote)
Total time: PT0D0H0M
Ingredients: Kosher salt, to taste; 4 ears corn, in husks; 8 sprigs epazote (available at Melissas.com ); 1 ⁄ 4 cup unsalted butter, softened; 1 ⁄ 2 cup mayonnaise; 1 1 ⁄ 3 cups crumbled cotija cheese; 4 tsp. ancho chile powder; 1 lime, cut into 4 wedges

TODD COLEMAN

The herb epazote added to the boiling water lends a floral flavor to this corn. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

Ingredients

Kosher salt, to taste
4 ears corn, in husks
8 sprigs epazote (available at Melissas.com)
¹⁄₄ cup unsalted butter, softened
¹⁄₂ cup mayonnaise
1 ¹⁄₃ cups crumbled cotija cheese
4 tsp. ancho chile powder
1 lime, cut into 4 wedges

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Instructions

Step 1

Bring a large pot of salted water to a boil over high heat. Add corn and epazote, and cook (adding more water, if necessary) until corn is tender, about 1 hour. Remove from water and let the corn cool briefly.

Step 2

Peel back husks and spread 1 tbsp. butter evenly over each ear, then brush with 2 tbsp. mayonnaise and sprinkle with 1⁄3 cup cheese and 1 tsp. chile powder. Serve with lime wedges.

Bring a large pot of salted water to a boil over high heat. Add corn and epazote, and cook (adding more water, if necessary) until corn is tender, about 1 hour. Remove from water and let the corn cool briefly.
Peel back husks and spread 1 tbsp. butter evenly over each ear, then brush with 2 tbsp. mayonnaise and sprinkle with 1⁄3 cup cheese and 1 tsp. chile powder. Serve with lime wedges.