Mexico City-Style Elotes

RECIPE

INGREDIENTS

4 ears corn; shucked

• 1 gallon water

• Kosher salt

• ½ c chipotle aioli (*)

• ½ c grated queso fresco or parmesan cheese

• 2 tbsp chili powder

• 1 lime; cut into 8 wedges

CHIPOTLE AIOLI

• 2 c mayonnaise

• 2 tbsp chipotle puree (note: this is canned chipotles in adobo pureed in the blender. Add to your preference, as they are spicy)

• 1 tbsp honey

• Juice of ½ lime

DIRECTIONS:

• In a large pot, put the water and bring to a rapid boil. Add enough salt to the water to give the water the taste of seawater

• Drop the corn into the boiling water and cook for 6-7 minutes, or until corn is tender.

• While the corn is cooking, make the aioli. Combine all ingredients in a large mixing bowl and mix until thoroughly combined. Set aside.

• Remove the corn from heat and drain off all excess water. Brush each corn cob with the chipotle aioli and sprinkle with cheese and chili powder. Serve on a skewer with lime wedges.