Roasted Red Jalapeño Elote

Roasted Red Jalapeno Corn 2

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.

Roasted Red Jalapeño Elote (serves 4)

Ingredients

  • 1/3 cup mayonnaise
  • the juice of 2 limes
  • 1/2 cup cilantro, finely chopped
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1 red jalapeño (fresno) pepper
  • 4 ears of corn, shucked
  • 2 tablespoons of olive oil
  • 1/2 cup cotija cheese, crumbled

Instructions

  1. Fire up your barbecue. While it’s heating up, combine the mayonnaise, lime juice, cilantro, cumin and salt in a bowl. Whisk to combine evenly.
  2. Drizzle the olive oil over the corn and red jalapeño and rub until the surface is evenly coated. Grill both over direct heat, rotating occasionally, until the corn is slightly browned along the grill marks and the pepper is nice and charred. Remove both from the grill and turn it off.
  3. Slice open the grilled red jalapeño and remove the seeds. Finely dice the pepper and stir it into the dressing mixture.
  4. Slather the corn with the dressing and then roll it in the crumbled cotija cheese, making sure to get an even coating. Sprinkle with any excess cotija and serve.
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