This is a riff on Elote, a popular street food in Mexico. Depending upon the region, whole ears of shucked corn are either grilled or boiled, then slathered with some combination of chile, salt, lime, butter, mayonnaise and crumbled or grated cheese.
My favorite is the grilled method rather than boiled or steamed. The caramelization of the fire and sugar adds a flavor that is perfect with the butter/mayonnaise, adding a complex layer of rich smoky goodness.
Now on to a WINE PAIRING. It’s still summer and my suggestion is a crisp, cold, Rosé or even a young un-oaked earthy Chardonnay. Both wines play nicely with all the elements of this dish.
1 stick softened salted butter
1 cup mayo
1/2 cup fine chopped Cilantro.
1/2 cup lime juice
Salt and Pepper to taste
Blend and stir all above ingredients until smooth and set aside
1 cup dry soft dry and crumbly cheese; what ever is your favorite, Goat, Farmers, Feta, Queso…etc.
This will be crumbled over the corn ears after the Slather is applied
Cut into quarters 4 large limes and drizzle on the corn before they get the slather;
Assemble the ears of corn, wash and remove all husk and silk
Prepare grill for slow indirect heat, dry the corn ears and rub around them with good olive oil
Place on grill away from direct heat source and rotate every 2-3 minutes for even browning
When the sugars start to caramelize, the skin will start to turn a golden color, remove from the grill and wrap in foil
Squeeze lime over all corns and paint the ears (using a brush or spatula) with the slather, then dust with cheese and enjoy.