Elote (Mexican Corn-On-The-Cob)

Witch Doctor's Note:

Grilled corn on the cob is a popular street food throughout Mexico. Special carts equipped with charcoal burners, a small wash tub, and condiment jars are peddled (literally) throughout the neighborhoods with the vendors shouting "Elotes" Some of the best corn-on-the-cob I have eaten!

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 3 tablespoons mayonnaise
• 2 teaspoons fresh lime juice
• 2 tablespoons finely grated Cotija cheese (Mexican Parmesan)
• 1/2 teaspoon anejo chili powder
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 4 ears shucked corn
• cooking spray

Directions:

1. Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl.
2. Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.