Sweet corn is pretty hard to beat during the summer months—seasonal, fresh, and perfect with almost nothing added to it, but don’t let the season pass without making elote—aka Mexican street corn. Generously sprinkled with Reny Picot cheese, spiked with chili powder, and exhilarated by a zing of lime, the punchy flavors will immediately reel you in and have you gnawing each row of kernels like an old-fashioned typewriter.
6 ears fresh sweet corn, shucked
4 tablespoons unsalted butter
1/2 cup Reny Picot Mantoro, grated
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
2 limes, cut into wedges
1 tablespoon chopped fresh cilantro
- Heat grill to high and brush grill grate with oil.
- Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.
- Remove from grill and immediately brush each ear with butter and sprinkle with Mantoro. Dust with chili powder and cayenne pepper and squeeze lime over each ear.
- Garnish with cilantro and serve.