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.
Enlarge Image Credit: Todd Coleman
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.