Name: Toaster-Oven Elote
Total time: 45 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 2 ears corn , husks and silk removed, stalks left intact; 1 teaspoon extra-virgin olive oil; 3 tablespoons mayonnaise; 1 tablespoon crumbled queso fresco; 1 tablespoon minced fresh cilantro; 1 teaspoon lime juice , plus lime wedges for serving; 1 small garlic clove , minced; ¼ teaspoon chili powder; Pinch table salt

Why This Recipe Works

To bring this messy street food into our kitchen, we broiled corn on the cob in the toaster oven instead of heading out to the grill. But first, we brushed the cobs with oil to keep them from drying out so that the high heat of the toaster oven’s broiler could mimic the grill and create good charring. Flipping the corn halfway through allowed us to char all sides. For the flavorful topping, mayonnaise made a good substitute for traditional Mexican crema, especially when dressed up with cilantro, garlic, lime, and chili powder. To keep the crumbly queso fresco from sliding right off the corn and ending up only on the plate, we mixed it in with the mayonnaise just before slathering all over the charred corn, letting it melt into the kernels for a creamy, crunchy side.

Before You Begin

Feta cheese can be substituted for the queso fresco. This recipe can be easily doubled.

Instructions

Adjust toaster oven rack to middle position, select broiler function, and heat broiler. Brush corn all over with oil and transfer to small aluminum foil–lined rimmed baking sheet. Broil corn until well browned on 1 side, 15 to 20 minutes. Flip corn and broil until browned on opposite side, 15 to 20 minutes.

Meanwhile, whisk mayonnaise, queso fresco, cilantro, lime juice, garlic, chili powder, and salt in bowl until incorporated. Remove corn from oven and brush evenly on all sides with mayonnaise mixture. Season with salt and pepper to taste. Serve corn with lime wedges and any extra mayonnaise mixture.