Elote (Grilled Corn on the Cob with Cilantro Butter)
Growing up in the border city of El Paso, I saw elote sold at street corners, bazaars, and festivals. When I moved away from home I craved this corn drenched in melted butter and aromatic lime juice, topped with crumbly cheese. This is a very simple recipe that produces a comforting Mexican classic.
crumbly, salty white cheese (ideally cotija but parmesan is acceptable)
chili powder to taste
hot sauce, optional; recommend Valentina Mexican Hot Sauce
lime wedges for garnish
Instructions
In a small bowl, combine butter and cilantro.
Heat grill or grill pan to medium-high heat. Carefully pull back corn husks, leaving them attached at the base. Remove silk and discard. Brush corn with some of the cilantro butter, and season with salt. Grill corn on medium high heat for 15 to 20 minutes, rotating every 5 minutes until nicely charred and bright in color.
Brush corn again with remaining cilantro butter. Liberally spread crema on grilled corn, about 2 tablespoons per ear and sprinkle generously with cheese.
Serve with chile powder, hot sauce, and lime wedges.
Notes
Feel free to adjust the proportions of lime juice, crema, queso, and spices to taste.