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.