I suspect many of you will scoff, even cringe, when you pull out the mayonnaise to make this dish. You might question why on earth I would stray from the canon of butter when it comes to finishing some perfectly nice corn on the cob.
You would be oh so wrong to do so.
Elote, a traditional Mexican preparation of corn on the cob, employs mayonnaise for one simple reason: stuff sticks to it. Delicious, scrumptious stuff like refreshing cilantro and salty cotija cheese that would just slide right off a butter coating. Furthermore, it’s easy to mix in all sorts of wonderful things like tangy lime juice and spicy roasted red jalapeno.
In short, it’s the perfect vehicle for adorning your sweet grilled corn with the best possible combination of ingredients. So stop hating on mayonnaise and make yourself some Elote, ASAP.
Rosemary Renaissance 