Rosemary Elote

Ingredients

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6 ears corn

1/2 cup mayo

Chili powder

3/4 cup grated cotija cheese

1 cup freshly chopped cilantro

1/4 cup chopped fresh rosemary

1 stick chilled butter

1 Lime cut in quarters

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Directions:

 

Carefully pull back the husk of the corn leaving it attached at the bottom. Remove them stringy corn hairs and discard. Rub the nekked corn cobs with butter, then sprinkle with the rosemary. Fold the husk back onto the cobs. (Corn may be soaked in water help them stand up to the grill flames if desired.)

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Preheat grill or grill pan to medium-high. Grill corn, turning often. This ain't the get a beer, cover it up and walk away, kinda dish. Keep an eye on it until they're slightly charred all over, about 10 minutes.​

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Remove from the grill then brush corn with a layer of mayo. Sprinkle with chili powder, cotija, and cilantro. Squeeze with lime juice and serve. 

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