Elotes

Elotes, or Mexican street corn, is a popular street food throughout Mexico and Central America.  Elotes (corn) are grilled over an open fire and coated with ingredients of the buyer’s choice. Elotes may be served on a stick or as esquites where the kernels are removed from the cob and served in a cup with toppings mixed in and eaten with a spoon.  It is a wonderful way to serve ears of corn when in season and sure to garner accolades from delighted guests.
  
While considered a street food in their places of origin, it is interesting to note elotes are also served in upscale restaurants around the world  as an international delicacy.

My favorite way to make elotes is from the recipe and method as set down by Serious Eats.

Elotes from Serious Eats
Ingredients:
    •    1/4 cup mayonnaise
    •    1/4 cup sour cream or Mexican crema
    •    1/2 cup finely crumbled cotija cheese, plus more for serving
    •    1/2 teaspoon ancho or guajillo chili powder, plus more for serving
    •    1 medium clove garlic, finely minced (about 1 teaspoon)
    •    1/4 cup finely chopped cilantro leaves and tender stems
    •    4 ears shucked corn
    •    1 lime, cut into wedges

Procedures:
1. Light one chimney of charcoal.  When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high
heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes.  Clean and oil the grilling grate. 

2. While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.

3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.