Mexican Corn on the Cob (Elote)

Ingredients

Kosher salt, to taste

4 ears corn, in husks

8 sprigs epazote (available at Melissas.com)

1⁄4 cup unsalted butter, softened

1⁄2 cup mayonnaise

1 1⁄3 cups crumbled cotija cheese

4 tsp. ancho chile powder

1 lime, cut into 4 wedges

Directions

instruction 0

Bring a large pot of salted water to a boil over high heat. Add corn and epazote, and cook (adding more water, if necessary) until corn is tender, about 1 hour. Remove from water and let the corn cool briefly.

instruction 1

Peel back husks and spread 1 tbsp. butter evenly over each ear, then brush with 2 tbsp. mayonnaise and sprinkle with 1⁄3 cup cheese and 1 tsp. chile powder. Serve with lime wedges.