ELOTE (MEXICAN GRILLED CORN)

WHAT WE THINK

Can you believe there are still people out there who steam their corn on the cob and just put butter (or god forbid, margarine) on it? Fuck that noise. Elote is where it’s at.

WHAT YOU NEED (SERVES 4, DO MATH IF YOU NEED MORE OR LESS)

4 ears of corn (either husk-on or pre-shucked)

mayonnaise

cotija or queso fresco cheese, crumbled

Tajin

WHAT TO DO

PREHEAT YOUR GRILL.

Fire up your grill to high heat.

KNUCK IF YOU SHUCK.

If your corn still has the husk on it, start removing it from your ears of corn, along with all that stringy hair-like crap that clings on. If there’s still a little bit lingering, nbd.

GRILL EM.

Throw those ears of corn on the hot grill and give them 3-4 minutes before turning them a quarter-turn. When you turn, you should notice that more and more kernels are getting charred, crisping up, and turning a dark brown. After grilled on all sides, remove to a bowl or rimmed dish (don’t put them on a cutting board or something completely flat because if the ears roll off you’re gonna have a bad time).

DRESS EM.

Slather mayo all over the grilled ears of corn. Next, sprinkle a heavy dose of Tajin all over the grilled ears of corn. Finally, and you probably guessed it, sprinkle a heavy dose of the crumbled cheese all over the grilled ears of corn.

SERVE IT.

There’s not much to say here. Serve it with just about anything. It’s killer no matter what. You might want to squeeze a little bit of lime juice onto it if you’re feeling fancy.

WHAT TO DRINK WITH IT

Some type of margarita (maybe our Jarritos guavarita?), a paloma, or a crisp Mexican lager.