Elote (Mexican Street Corn)
Serves 8

Bristol Farms Olive Oil, for brushing
1 teaspoon chile powder
1/2 teaspoon cayenne powder
8 ears of corn, husked
1/4 cup mayonnaise or unsalted butter
1/2 cup crumbled cotija cheese
1 lime, cut into 8 wedges

1. Preheat a outdoor grill to high. Brush grill grate with olive oil. In a small bowl, combine the chile powder and cayenne. Set aside.

2. Grill the corn, turning occasionally with tongs, until cooked through and lightly charred. Remove the corn from the grill and immediately brush each ear with a small amount of the mayonnaise, just enough to coat lightly.

3. Sprinkle each ear of corn with 1 tbsp. cotija cheese and a pinch of the chile & cayenne powder mixture.

4. Squeeze a lime wedge over each ear and serve.

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