|(Karoline Boehm Goodnick for The Boston Globe)|
Mexican corn on the cob
Also known as elote, Mexican-style corn on the cob can be boiled first or grilled over hot coals until the kernels are charred and toasty. It’s a dish that began as street food and is now served in good restaurants. The white cheese cotija is at many specialty markets, but you can substitute a dry, crumbly cheese such as feta. Sprinkle with cayenne pepper for a kick of spice, guajillo for smoky notes, or paprika for sweet earthiness. Finish with a spritz of lime to make it pop.
|Salt, to taste|
|6||ears of corn, shucked|
|1||cup crumbled cotija cheese|
|2||teaspoons cayenne pepper, guajillo, or paprika|
2. Remove the corn from the water, and pat dry with paper towels.
3. Spread 1/2 tablespoon mayonnaise on each ear. Sprinkle corn with crumbled cheese, pressing lightly so it sticks. Sprinkle with salt and cayenne pepper, guajillo, or paprika. Serve with lime.