This creamed corn has the classic flavor of a homemade creamed corn but lifted to a whole new level, bringing the great Mexican elote into play. Classic creamed corn will never be the same. —Dax Phillips
whole ears of corn, husked, and grilled until nicely charred
salt, more to taste
cotija cheese, or substitute parmesan cheese
Begin by grilling your corn. Remove the husks, and wash the corn with cold water. Place on a grill, cooking on all sides until nice and charred, but not overly burnt.
Once the corn is cooked, remove them from the grill and let them cool to room temperature.
When they are cooled, take each cob, standing it upright, and run a knife down the the side of the cob cutting off the kernels, cutting as close to the cob as possible. Do this on a baking sheet as the cobs like to fly around a bit. Save the cobs as we are going to save those for a bit more flavor.
Once you have all of the corn cut off the cob, bring a small pot to medium to low heat on the stove. Add the cream and the cobs. If you have to break the cob in half, do that. Let the cobs cook in the cream for about 15 minutes.
Remove the cobs with some tongs, but before doing so, take the back of a knife and run it down the cob, getting as much of the flavor out of the cob, and any remaining cream that got into it.
Once all of the cobs have been removed, add in the butter, corn, sugar, salt, chili powder, and mayonnaise. Give a good stir, and cook until the corn has been heated through. This will only take a few minutes.
Next add in the cotija cheese. Stir, and get ready to eat.
When you are ready to serve, plate in a small bowl, top with some chopped cilantro, a lime wedge, and some additional cotija cheese.