Elote (Mexican Corn on the Cob)
Looks weird, fun to say and delicious!
4 ears sweet corn, husked and cut in half
1/4 cup mayo
1/2 t lime or lemon juice
1/4 t cayenne pepper
1/2 t chile powder
1 cup hard cheese (traditionally crumbled cotija anejo but I like parmesan or Sartori montamore), grated
Boil sweet corn until kernels are tender, about 15-20 minutes. And let cool a bit so you can easily handle them. Meanwhile, mix the lime juice, cayenne, chile and salt into the mayo.
Roll the sweet corn in the mayo mix and then the cheese.
Eat and don't feel one ounce of shame that half the mayo ended up on your face and hands.