Mexican Corn on the Cob

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Tim and I have been day dreaming a lot about going back to New York recently. One of the main reasons is to eat, eat and eat some more. The last 2 times we went we didn't venture off the beaten track too much and were a little clueless about all the amazing food on offer. The three places we did eat at a lot though were Balthazar's, Cafe Habana and John's -I think the first time round we spent half of our spending money on brunch every day at Balthazar's.


At Cafe Habana we first ate this corn/elote. Its barbecued corn rolled in butter, cheese and other goodness. We finally got round to making some of our own tonight by cooking the corn under the grill and it turned out great. Of course, it would be amazing cooked on the barbecue but considering that the England summer is about 6 months away (and lasts about 3 days) cooking it under the grill is a great alternative. This corn would be great served as a starter or side but also makes a fairly decent lunch if you eat a couple. If you can't find cotija cheese don't stress too much, parmesan makes a great replacement. If anyone does know where I can buy it in England please let me know!


Recipe adapted from All Recipes
Serves 4
You will need-

• 4 corn on the cob
• 1/4 cup melted butter
• 1/4 cup mayonnaise
• 1/2 cup grated cotija or parmesan
• Chilli Powder
• 4 wedges of lime

Barbeque or grill the corn for 10 minutes or until its hot and charred. Next, roll the corn in the butter and brush all over with the mayonnaise. Finally sprinkle with the cheese and the chilli powder to taste. Serve with wedges of lime and eat straight away.