Ahhh, the sweetness of the corn, the creaminess of the cheese, the tartness of the lime, the kick of the red pepper and chili — is it any wonder this is one of my favorite snacks? Grilled corn with cheese, or elotes, is a popular street food in Mexico. I first got a taste of it at bartaco (my fave restaurant in Port Chester, NY). It’s so easy to make and it takes that awesome corn to the next level. This is, of course, so much better grilled — but I don’t have a working grill right now, so I used steamed corn. The cotija can easily be found in the cheese section of the local supermarket.
- 6 ears of corn
- 1 stick of butter
- 1/2 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lime juice
- 1/2 cup (or more) of crumbled cotija cheese
- salt and pepper, optional
Mix the softened (not melted) butter with the chili, the lime — start with a little amount and adjust to taste — red pepper flakes, salt and pepper. Rub all over the corn. Sprinkle with ALL the cotija cheese you want. Enjoy!