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This version of elotes, the popular grilled corn on the cob that’s sold by street vendors in Mexico is grilled, then slathered with lime mayonnaise and coated it with crumbled Mexican Cotija cheese. Create a handle for holding the corn with the husks pulled back before grilling.
1/2 cup mayonnaise
1 teaspoon grated lime peel
1 teaspoon fresh lime juice
1 teaspoon McCormick® Paprika
1/2 teaspoon McCormick® Red Pepper, Ground
8 ears fresh sweet corn
1/2 cup crumbled Cotija cheese
Mix mayonnaise, lime peel and juice, paprika and red pepper in small bowl. Refrigerate until ready to serve. Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk.
Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.
Spread mayonnaise mixture over corn. Sprinkle with cheese. Serve immediately.
Husks may also be tied back with a piece of 100% cotton kitchen string.
(Amount per serving)