Have you ever had elote? It’s a holy trinity of corn, mayo, and cheese with chili powder and lime juice winning Best Supporting Actors in the action-packed biopic called “Myself, Eating.” It’s so good that even if you love butter as much as I love butter (by which I mean my favorite snack in high school was mixing butter and brown sugar together and putting it on a paper plate in the freezer for ten minutes and calling it ice cream, as if that made it legitimate) any corn on the cob not prepared as elote feels like a lost opportunity.
Elote, via flickr.
Eventually you get a little sleepy eating exclusively corn, so it’s important to throw some protein in there and maybe a green or two? This pulls together really quickly, in under half an hour but looks really beautiful and tastes amazing. If you’re a corner-cuttin’ McLazyslops like I was when I made this the second day in a row you can roast frozen corn in a cast iron skillet to the same effect.
1 garlic clove, minced (optional)
1 tablespoon chopped green onions
2 tablespoons fresh lime juice
8 small ears of corn, husked
Vegetable oil, for brushing
1/3 cup mayonnaise
2 teaspoons pure ancho chile powder
4 ounces feta cheese, crumbled
Salt and freshly ground pepper
12 large sea scallops
Lime wedges, for serving