The stateside surge in popularity of Mexican street corn, or elote, is completely understandable (and frankly, long overdue). After all, there are few better ways to dress grilled corn than slathering it with mayonnaise loaded with cayenne pepper, then rolling it in cotija cheese and squeezing lime juice over it. After grilling the corn, simply pull back the husk for a built-in handle.
What to buy: Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores.
Store-bought mayonnaise would work fine in this recipe, or you could make your own.
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