Name: Elote
Total time: 45 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 4 ears corn , husks and silk removed, stalks left intact; 2 teaspoons extra-virgin olive oil; 6 tablespoons mayonnaise or crema; 2 tablespoons crumbled queso fresco; 2 tablespoons minced fresh cilantro; 2 teaspoons lime juice , plus lime wedges for serving; 1 garlic clove , minced; ½ teaspoon chili powder; ⅛ teaspoon table salt

Why This Recipe Works

In Mexico, favorite street-food snacks such as elote are called antojitos, or “little cravings.” It's hard to overstate the popularity of these ears of corn that are charred over fire and then coated in a creamy mixture of crema, spices, cilantro, and lime juice, along with a sprinkle of queso fresco. To enjoy this delightfully messy street food indoors anytime a craving—little or large—strikes, turn to your oven broiler. Brushing the cobs with oil keeps them from drying out under the high, dry heat of the broiler, which mimics the grill and creates good charring. Flipping the corn halfway through chars all sides. For a flavorful coating worthy of finger licking, mayonnaise makes a good substitute for traditional Mexican crema, especially when dressed up with cilantro, garlic, lime, and chili powder.

Before You Begin

To keep the crumbly queso fresco from sliding right off the corn and ending up on the plate, mix it with the mayo just before slathering the charred corn, and watch in anticipation as it melts into the kernels. You can substitute feta cheese for the queso fresco.

Instructions

Adjust oven rack to middle position and heat broiler. Brush corn all over with oil and transfer to 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 with lime wedges and any extra mayonnaise mixture.