Grilled corn ears are a popular street food in Mexico. I sometimes make the corn for lunch (two corn ears are perfect for a light lunch), but they are also great for serving as an appetizer or side dish.
I got this recipe from Alejandra, the founder of LemonyMX, months ago, but I just could not find Mexican Cotija cheese anywhere, so it was not until after she managed to convince me to just substitute with feta, that I finally gave it a try. The grilled corn ears are delicious, so don’t let any cheese obstacles hold you back, you need to try these. Feta or Cotija, elotes are super delicious.
The corn is made with mayonnaise and butter, and while it might sound a bit over the top, that combo is absolutely amazing. Remember to use real mayonnaise, as it will melt and blend with the butter (Miracle Whip and other sandwich spreads won’t), drenching the corn in this creamy, buttery goodness.