Oaxacan Street Corn
By Sarah Voiland of Red Fire Farm
You can make this with grilled or oven roasted corn, or also boiled or steamed corn. I first had this from street vendors in Oaxaca, called elote, so good. I think they made it with a different type of corn than sweet corn. This is my adaptation.
Ears of cooked corn
Mayonaise (you can add chopped garlic to it or make an aioli)
Chili powder and/or Cayenne Pepper
Crumbled or grated Cotija cheese (or if not available queso fresco, parmesan, or feta, or really any cheese you like is worth trying)
Salt if desired
Spread a thin (or thick 🙂 layer of mayo on your corn. Roll in crumbled cheese. Sprinkle with cayenne and chili powder. This is a great item to set up in a buffet so people can do it themselves. Put out a bowl of lime wedges – the juice adds a lightness and tang that is key. Bite and see if you’d like more salt. Or cayenne. Or lime.