Elote (Mexican Corn on the Cob)
The herb epazote added to the boiling water lends a floral flavor to this corn. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
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Credit: Todd Coleman
SERVES 4
Kosher salt, to taste
4 ears corn, in husks
8 sprigs epazote (available at melissas.com, here)
1/4 cup unsalted butter, softened
1/2 cup mayonnaise
1 1/3 cups crumbled cotija cheese
4 tsp. ancho chile powder
1 lime, cut into 4 wedges
Bring a large pot of salted water to a boil over high heat. Add corn and epazote, and cook (adding more water, if necessary) until corn is tender, about 1 hour. Remove from water and let the corn cool briefly.
Peel back husks and spread 1 tbsp. butter evenly over each ear, then brush with 2 tbsp. mayonnaise and sprinkle with 1/3 cup cheese and 1 tsp. chile powder. Serve with lime wedges.
 Recipe - Saveur.com){kind=link}
Seriously, you boil the corn for 1 hour??? Doesn't it get incredibly tough? Your own recipe for boiled corn elsewhere on your site says "Bring a large pot of water to a vigorous boil over high heat. (Don't add salt; it toughens corn.) Cook corn in batches, in husk or shucked, adding a few ears at a time so the water continues boiling. For fresh, young corn, cook only 30 seconds-just long enough to heat the corn through; boil more mature corn for up to 3 minutes. If you leave the husks on, don't bother removing the silk. It will pull away when you husk the boiled corn. However, double the cooking time."
If you double the cooking time, that's maybe 6 minutes - a LOT less than 1 hour!