Elote (Mexican Corn on the Cob)

(Serves 6-12 depending upon portion size, or 24 small bites as an appetizer)

Before you start

Prepare Chipotle-lime Butter by blending room one stick of temperature butter, the juice of 1/2 a lime and adobado from a can of chipotle chiles to taste, starting with a 1 teaspoon and adding more as needed.

You’ll need: wooden chopsticks or similar

Ingredients

6 very fresh corn ears, husks and silk removed

3 sprigs Mexican or regular tarragon

1/2-cup Chipotle-lime butter

1 cup grated Cotija cheese

Salt to taste

Fresh-ground black pepper (optional)

Chipotle BBQ Sauce (optional)

Bring a large pot of water to a rapid boil. Add salt and Mexican tarragon and corn. Cook for 3 minutes. Once corn cools down enough to handle, insert chopstick in the thicker end, serving whole or cut ears in half, or even smaller pieces for an appetizer.  Spread with Chipotle-lime Butter (a pastry brush is good for this) and spread Cotija cheese in a tray. Add salt if needed & fresh ground pepper, if using. Roll corn ears in cheese mixture. Drizzle with a little Chipotle BBQ Sauce if you like.

Another option is to grill your corn by leaving the husks on, first wetting the corn so it steams a little as it grills. Grill for 4-5 minutes.