Inspired by the Mexican corn of street food fame ('elote'), this dish combines lime juice, chili powder and Cotija cheese to complete any Mexican feast.
Remove the husk and cut the corn kernels off the cob.
Mix the sauce ingredients in a small bowl until well incorporated.
Add the oil and preheat the pan to 400°F/204°C (medium-high).
Add the corn to the preheated pan and cook for 4 minutes or until charred. Stir occasionally.
Add the jalapeno to the corn and continue cooking for 50 seconds or until it becomes fragrent. Then remove the pan from the heat.
Mix until well coated.
Transfer the corn to a serving bowl and serve with tacos, enchiladas or our delicious Smoky Oven Roasted Tri Tip.
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