Elotes Callejeros (Grilled Corn)
An addictive spring/summer recipe from chef Akhtar Nawab of La Esquina in New York City. If you’re unable to find cotija (a tangy, crumbly cheese), then try using feta instead.
- 4 ears fresh corn, peeled
- Four 5-inch skewers
- 2 fresh limes
- 4 tablespoons mayonnaise
- 2 cups grated cotija cheese
- 4 teaspoons chile pequin
Grill the corn over medium-high heat, turning every few minutes. When the kernels are evenly charred and start to pop, remove from the heat. Using the skewers, pierce the corn through the stem end to create a handle.
Juice 1 lime and combine the juice with the mayonnaise and mix until well until incorporated. Using a pastry brush, coat the corn on all sides evenly with the lime mayonnaise.
Sprinkle the cotija cheese over the corn generously until well coated. Season with the chile pequin to your liking and serve with a lime wedge.