- 6 fresh ears of corn, husked and rinsed
- unsalted butter, to taste
- mayonnaise, to taste
- 1 cup crumbled queso cotija or queso fresco, or to taste
- 1 lime, or to taste
- kosher or sea salt, to taste
- Dried ground chile like piquín or a mix
To cook the corn, you can grill it or boil it. To grill, brush the ears of corn with a bit of oil. Place them over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning every 3 minutes until all the corn is done, anywhere from 9 to 12 minutes total. Remove from the heat. You can also cook the corn it in boiling water until soft and cooked, less than ten minutes.
Once cooked, stick the corn on corn holders or a wooden stick. Choose your toppings! Traditionally in Mexico, we: spread butter, then a layer of mayonnaise, coat thoroughly with crumbled cheese, sprinkle with salt and ground chile and finally, drizzle with freshly-squeezed lime juice.
Need more culinary flavour? Check out Pati’s Mexican Table