Recipe by Jennifer Graue. This is an adaptation of elotes, the popular Mexican street food that features grilled corn on the cob, brushed with lime-spiked mayonnaise and garnished with chili powder and cotija cheese. When the kernels are off the cob, the mixture is called esquites. Here, red bell pepper and green onion provide a pop of color and a little added crunch. Serves 4-6.
Ingredients
4 ears of corn, boiled for 1 minute and cooled
1/2 red bell pepper, finely chopped
2 small green onions, chopped (both white and green parts)
1/4 cup mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon or more chili powder
1/4 cup crumbled cotija or Parmesan cheese
Directions
Cut kernels from cobs and place in a bowl with diced red pepper and green onions. Add mayonnaise, lime juice and chili powder and toss with vegetables. Stir in cheese and serve at room temperature, or chill for 2 to 4 hours before serving.
