Elote, a.k.a. Mexican corn on the cob, is a magical treat that always induces warm fuzzy feelings for me. Perhaps because it’s the kind of food you usually get from a street cart or at a fair, and then eat while walking around. I like to make an Elote bar at BBQs, where people can get the corn hot off the grill and then assemble it themselves. You just can’t go wrong with grilled corn smeared with a spicy mayo spread and sprinkled with lime juice, cilantro, and crumbles of the oh-so-wonderful cotija cheese. Cotija cheese makes everything better.

Guessipe

• 4 ears of corn
• 1/4 cup mayo
• 1/4 cup plain yogurt
• 1 clove garlic, minced
• 1/2 tsp chili powder
• 1 cup cotija cheese, crumbled
• 1 bunch cilantro, chopped
• 2 limes sliced

Grill the corn.

Mix together the mayo, yogurt, garlic, and chili powder until well combined.

Spread the mayo mixture on the corn. Roll in cotija cheese. Top with cilantro. Sprinkle with lime juice.