<a href="http://1.bp.blogspot.com/_0mNacsCO8PI/TIEQeaGg6PI/AAAAAAAAAbM/4a7vEqVp_iM/s1600/mexican+corn.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 300px;" src="http://1.bp.blogspot.com/_0mNacsCO8PI/TIEQeaGg6PI/AAAAAAAAAbM/4a7vEqVp_iM/s320/mexican+corn.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5512705533466962162" /></a><br />Mexican corn on the cob<br />By Karoline Boehm Goodnick, Globe Correspondent  |  August 18, 2010<br /><br />Serves 6<br /><br />Also known as elote, Mexican-style corn on the cob can be boiled first or grilled over hot coals until the kernels are charred and toasty. It’s a dish that began as street food and is now served in good restaurants. The white cheese cotija is at many specialty markets, but you can substitute a dry, crumbly cheese such as feta. Sprinkle with cayenne pepper for a kick of spice, guajillo for smoky notes, or paprika for sweet earthiness. Finish with a spritz of lime to make it pop.<br />  <br />Salt, to taste <br />6 ears of corn, shucked <br />3 tablespoons mayonnaise <br />1 cup crumbled cotija cheese <br />2 teaspoons cayenne pepper, guajillo, or paprika  <br />2 limes, quartered <br />1. In a large shallow pot, bring several inches of salted water to a boil. Add the corn, cover, and cook for 3 minutes, turning once.<br /><br />2. Remove the corn from the water, and pat dry with paper towels.<br /><br />3. Spread 1/2 tablespoon mayonnaise on each ear. Sprinkle corn with crumbled cheese, pressing lightly so it sticks. Sprinkle with salt and cayenne pepper, guajillo, or paprika. Serve with lime.