Grilled Mexican Corn (Elote Loco)

By mpittsm • August 5, 2011 • 0 Comments

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Author Notes: This is classic street food in Mexico- corn smothered in mayo, topped with fresh cheese and chili powder. It's cheap and portable- what else can you ask for in street food? - mpittsm

Makes 2 ears of corn

2 corn on the cobs, husks removed
low fat mayonnaise, enough to cover 2 ears of corn, about 1/4 cup
2 tablespoons dark chili powder, or as much as you want to sprinkle on your corn
1/4 cup queso fresco or cotija, crumbled
lime wedges (optional)

On an outdoor grill or grill pan, heat on medium high heat. Add the corn ears. Rotate until slightly charred on each side--about 5 minutes per side.
Let the corn ears cool slightly.
With a pastry brush or spatula, cover the corn with mayonnaise. Then, sprinkle with the chili powder and queso fresco (squeeze lime juice if using). Serve immediately.