Elote (Mexican Street Corn)

Method

1. About 30 minutes before eating, light 1 kg of charcoal and wait 20 min, until the coals are covered in white ash and the flames have died down. Set the grate 10 to 15 cm above the coals; you have charcoal (medium heat) when you can hold your hand 10 cm above the grate for about 5 seconds. Meanwhile strip the husks and silk from the corn, and stir the mayonnaise and crema together in a small bowl.

   Add in this stepMayonnaise 2 tbspMexican crema or sour cream 2 tbsp

   charcoal (medium heat)

2. Melt the butter in a small metal cup or foil tray at the edge of the grate, then brush a thin coat over every cob. Lay the corn over charcoal (medium heat) in the middle of the grate and cook for 10 min, giving each cob a quarter turn every 2 to 3 minutes. It is done when the kernels are deep yellow with brown charred spots and a skewer slides in easily. If dripping butter causes flare-ups, move the corn to the edge for a moment.

   Add in this stepCorn on the cob, husked (about 20 cm each) 2Butter, melted 10 g

   charcoal (medium heat)

3. Move the corn to a plate with tongs and sprinkle with the salt straight away. Using the back of a spoon or a brush, spread the mayo-crema mixture thinly and evenly over each cob. Do it while the corn is hot so the sauce seeps between the kernels.

   Add in this stepSalt 1 pinch

4. Crumble the cotija finely onto a wide plate. Roll each cob in it, pressing gently with your palm so the cheese sticks. Dust the chili powder over with your fingertips; add a little more if you like heat.

   Add in this stepCotija cheese (or feta) 40 gChili powder (Mexican-style blend) ½ tsp

5. Cut the lime into wedges and serve alongside; squeeze the juice over the corn just before eating. A wooden skewer pushed into the base of each cob makes a handy handle.

   Add in this stepLime 1