Here is a twist on that Mexican street food favorite – Elote. There are many toppings available, but I love the most common combination of heat, salt and citrusy lime. Traditional recipes use butter and mayonnaise, but this healthier alternative is just as bursting with flavor.
- 4 ears Corn (on cob and in husk)
- 1/2 tsp Chili Powder or Paprika
- 1/4 tsp Salt
- 1/4 C Lucini Fiery Chili Extra Virgin Olive Oil or Lucini Robust Garlic Extra Virgin Olive Oil
- 3/4 C Lucini Stravecchio Parmigiano Reggiano (grated very fine, Cotija cheese is traditional)
- 1 Lime (quartered)
Start your grill. Prepare the ears of corn by carefully peeling back the husk without damaging and then removing all of the silk. Tie the open end with a piece of husk or cooking twine and then soak the corn (husks and all) in cold water for 20 minutes. Remove the and grill on a rack set about 6 inches over hot coals until the husks are charred – about 12-20 minutes. Grills seem to heat radically so keep a close eye on your corn. The corn is cooked when the kernels feel tender.
While corn is grilling, in a small bowl whisk together the olive oil and spices.
Brush the olive oil mixture onto hot cobs of corn and sprinkle with the cheese. Season the corn with more salt, chili powder or paprika if desired. Serve corn with the lime wedges – one wedge per ear of corn.