Elote

Mexican grilled corn. Use fresh limes for best flavor.

Corn on the Cobs
1 cup Dukes mayonaisse
1/4 cup lime juice

1 stick butter
1 quart jar

Chili powder
Cumin
Garlic
Jalapeño salt
Pepper
Red pepper flakes

1 cup crumbled cotija cheese; Parmesan can be used in a pinch

Lime wedges


1). If you get a chance, soak the corn, husks, silks and all, in a bucket of salt water for an hour or two before dinner;

2). Fire up the grill, to moderate heat;

3). While the grill is heating, stir the Dukes and lime juice together in a bowl and stick a pastry brush in it;

4). Fill the quart jar about 3/4 with water; add the butter and beam till its melted;

5). Mix the spices to taste in a small bowl, or even better an empty spice bottle;

6). Put the cheese in a cute little salsa bowl;

7). Put the limes in another salsa dish;

8). Grill the corn till its got a bit of char, about ten minutes, or however done you like it; rotate it a couple times of course;

Keep it warm on the back of the grill while the dead animal burns, then holler for a Plattah!

To Serve:

Peel the husk and silks back; dip in the jar of butter; brush with Dukes; sprinkle with spices and crumbled cheese, and grab a couple of lime wedges to squeeze in your beer. Make two, and be sure to have a couple of napkins handy!