Elote (Mexican Street Corn)
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 6 ears fresh sweet corn
- ½ cup mayonnaise
- ½ cup favorite sweet or spicy barbecue rub
- ½ cup finely grated Parmesan cheese
- 1 lime
Preheat grill to 400°F. Pull back the husk on the corn and clean off the strands. Grill until light golden brown. With a pastry brush, brush the corn with mayonnaise. Sprinkle liberally with rub and Parmesan on all sides. Finish with fresh squeezed lime.