Mexican Corn on the Cob
Capi Peck is a chef and owner of one of my favorite restaurants, Trio's. I asked her to come out to the Garden Home Retreat to be a guest chef on my half hour show, P. Allen Smith Gardens. My instructions to her were to prepare a dish using locally grown produce and to make it simple. She delighted us with this Mexican corn-on-the-cob or Elote. It's a popular treat in Mexico that is purchased from street vendors.
The Cotija cheese is essential to the recipe, Capi advises not to substitute. It is available at most grocery stores and you will definitely find it at a Mexican market. She also said to prepare two ears per person, because that's just how tasty it is!
10-12 fresh ears of corn on the cob, preferably bi-color sweet corn
1 1/2 cups mayonnaise
cayenne pepper to taste
2 cups grated Cotija cheese
2 to 3 limes, cut into wedges
Shuck corn and boil or steam until crisp tender; about 5 to 7 minutes. You can also grill or roast the corn; leave the husk on if you prepare it this way.
Sprinkle grated Cotija cheese on a large plate.
Spread mayonnaise on each ear of corn. Roll the corn cobs in the cheese, sprinkle with cayenne and squeeze a lime wedge over.
Serves 6 - 8