Elote

Method

Bring a large pot of salted water to a boil and cook the corn cobs for 8-10 minutes until tender, then drain well. In a small bowl, mix together the mayonnaise, lime juice, chilli powder, salt and pepper to create the coating sauce. Brush the hot corn generously with butter, then coat thoroughly with the mayonnaise mixture using a pastry brush or the back of a spoon. Roll the coated corn in the crumbled cotija cheese, ensuring it adheres evenly, then sprinkle with fresh coriander. Serve immediately whilst warm, providing wooden skewers or corn holders for easy handling.