Mexican Grilled Corn (Elote)

This is the most amazing corn I’ve ever eaten. Very messy, but very worth it!


4 ears of corns in husks
1/2 cup mayonnaise
1/2 lime, juiced
1 tsp chili powder
dash cayenne pepper
4 tablespoons butter, melted
1 cup parmesan cheese, grated
cilantro leaves, coarsely chopped

Heat the grill to medium.
Pull the outer husks of each of the corn down to the base (be sure to keep them attached) and remove silk. Fold husks back into place, and soak the ears of corn in a large bowl of
cold water for 10 minutes. Remove corn from water and shake off
Place the corn on the hot grill, close the cover, and cook over moderate heat for 20 minutes, turning every 5 minutes.
In a small bowl mix the mayonnaise, lime juice, chili powder, and cayenne pepper.
To serve, brush each ear with melted butter then brush on the mayonnaise mixture. Sprinkle liberally with parmesan cheese and cilantro.

Did I mention that this is really messy to eat? Worth every dribble of butter and mayonnaise on my chin.

Now I’m trying to figure out if I could make this with corn OFF the cob so I can serve it without having to stop mid-dinner to wash my face.

~ Enjoy!


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