Recipe excerpt from:
Melissa’s World Variety Produce
by Chef Tom Fraker
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 6
Also known as “elote” in Spanish, this grilled corn is a favorite for picnics, BBQs, tailgating, or backyard pool party.
Ingredients
- 6 ears fresh corn, unhusked
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 6 tablespoons Mayonnaise, divided
- 1/2 cup crumbled Cotija cheese or shredded Parmesan cheese
- Melissa’s Hatch Chile Powder
- 1 lime (cut into wedges)
Directions
- Preheat oven to 350 degrees F.
- Roast the corn for 25 mintues. Let cool for 5 minutes, then pull the husks down in layers, leaving them attached to the base of the cob.
- Remove the silk and discard.
- While the corn is still warm, spread each ear with some of the butter and 1 tablespoon of the mayonnaise.
- Sprinkle each ear of corn with cheese, then dust with a little hatch chile powder.
- Finish with a squirt of lime.