Recipe excerpt from:
Melissa’s World Variety Produce
by Chef Tom Fraker

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 6

Also known as “elote” in Spanish, this grilled corn is a favorite for picnics, BBQs, tailgating, or backyard pool party.

• 6 ears fresh corn, unhusked
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 6 tablespoons Mayonnaise, divided
• 1/2 cup crumbled Cotija cheese or shredded Parmesan cheese
• Melissa’s Hatch Chile Powder
• 1 lime (cut into wedges)

1. Preheat oven to 350 degrees F.
2. Roast the corn for 25 mintues. Let cool for 5 minutes, then pull the husks down in layers, leaving them attached to the base of the cob.
3. Remove the silk and discard.
4. While the corn is still warm, spread each ear with some of the butter and 1 tablespoon of the mayonnaise.
5. Sprinkle each ear of corn with cheese, then dust with a little hatch chile powder.
6. Finish with a squirt of lime.