Mexican Corn on the Cob (Elote)

mexican corn
The herb epazote added to the boiling water lends a floral flavor to this corn.Todd Coleman

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.

Mexican Corn on the Cob (Elote)
The herb epazote added to the boiling water lends a floral flavor to this corn.

Ingredients

  • Kosher salt, to taste
  • 4 ears corn, in husks
  • 8 sprigs epazote (available at Melissas.com)
  • 14 cup unsalted butter, softened
  • 12 cup mayonnaise
  • 1 13 cups crumbled cotija cheese
  • 4 tsp. ancho chile powder
  • 1 lime, cut into 4 wedges

Instructions

  1. 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.
  2. Peel back husks and spread 1 tbsp. butter evenly over each ear, then brush with 2 tbsp. mayonnaise and sprinkle with 13 cup cheese and 1 tsp. chile powder. Serve with lime wedges.