Elote

Method

1. 1 Peel the corn kernels and grill them directly over charcoal for 12 minutes, turning them regularly until the kernels are golden brown and speckled.
2. 2 Spread unsalted butter on the hot popcorn so that the butter melts and drips into the spaces between the rows of kernels.
3. 3 Spread a thin layer of mayonnaise; this is the only substance that holds the cheese to the corn.
4. 4 Roll the corn kernels in crumbled fresh cheese until they are completely coated.
5. 5 Sprinkle with chili powder, squeeze in some lemon juice, and eat immediately while the corn is still piping hot.

With an appliance

• Oven 30 min

  Change step 1: Place the corn cobs on the rack in the upper groove of the 240-degree oven for 14 minutes, rotating each cob after 7 minutes. The kernels will be evenly golden and you won't have to constantly monitor the charcoal, but you'll lack the smoky flavor and the prominent burnt spots of the rack.