Was the above recipe the way you had it as a kid?There variations based on each vendor or family recipe, of course...But my favorite is as follow:
1. Steam the corn on the cob
2. Allow it to cool enough that you can handle it and poke skewer into one end for a "handle"
3. shmear ( see what I did there "shmear"...
) the corn with mayo. If the corn is too hot - the mayo will liquify too much, if the corn is too cool - it will just remain on the surface of the corn, so..."warm" corn in the Goldilocks Zone is perfect ( not too hot..not too cold...) You can use lime flavored mayo here for a nice bright note in the flavor.
4. Dust or pack on Cotija to your liking ( pronounced co-TEE-ha...really...
) cheese - which is a Mexican treasure - similar to a mild parmesan that is made with fresh farmers cheese in Mexico (which you can substitute with fine parmesan if you cannot ind Cotija in your area, it is a little different in flavor - but the idea is close ) - then us on as much cayenne, or jalapeño - or chili powder - or even a combination of the above to your liking. If you can't take the heat of the pepper - try dusting on some smoked paprika
And - a squeeze or 2 of lime juice if you used regular mayo...or just like more lime flavor.
Making my mouth water, and bringing back memories as I write this.....good times....
