This is an easy riff on an easy recipe: Mexican street corn, aka elote, which is grilled over charcoal and served sprinkled with cheese and cilantro. If you have ancho chili powder, use it. If you have chipotle chili powder (and like heat), try adding a little of that. If you have lime, serve wedges for squeezing over the corn.
Ingredients
SERVINGS: 4 Serving(s)
- 4 ears corn, husked and silked
- 2 tablespoons real mayonnaise, approximately
- 1 teaspoon chili powder
- 1 teaspoon salt
- 4 lime wedges (optional)
Preparation
Move oven rack to be about 5 inches below top heating unit. Turn heat to broil. Brush or smear mayonnaise over corn. Sprinkle with chili powder and salt. When broiler is fully heated put the corn on a sheet pan and put it under the heat for 4 minutes. Turn it (as well as possible, it will roll) and broil another 4 minutes. Some browning should occur.
