I first prepared eloté for my buddies at my bachelor party five years ago. One of my groomsmen had never had it before and loved it, but he couldn’t remember the name. A few weeks later, I got a text asking for the directions to make “Andycorn,” and the legend was born.

There are myriad ways to make, flavor, and serve eloté. I like the husk handle, but you might like halved cobs, with or without a stick, or even eloté wheels. It also is excellent off the cob in a salad! I love this because it is straightforward, I usually have mayo around, and there are ample opportunities to sip on a beer while making it. The popularity of eloté has helped to make cotija, a salty, crumbly Mexican cheese more available. Cotija has very high heat tolerance so that it won’t melt off. In fact, if you hit it with a culinary torch, it is more likely to char than melt.

(Amenities: DeckTec Outdoor Kitchens)

Like so many great dishes, eloté balances sweet, salty, spicy, herbal, citrusy, and fat. Once you have eloté, there is no going back to the regular old corn of the cob. With so much going on, stick to easy-drinking beers, like American lagers or cream ales. Wow your guest by spreading the legend of Andycorn with them at your next DeckBQ.

Serves: 4

Ingredients:

•  4 ears of sweet corn with husks
•  ¾ cup Cotija cheese, crumbled (Parmesan in a pinch)
•  1½ teaspoons, to taste Tajín Clásico Seasoning (There is no substitute, none!)
•  2 tablespoons Mayonnaise (Best Foods, none of that Hellman’s)
•  1 bunch Cilantro, finely chopped (I don’t care about your genetic disposition)
•  1 small lime, wedged (as a garnish and to taste)

Grilled Corn

• Soak the corn in a large bowl or cooler for at least 2 hours. (6+ is preferred.)
• Pre-heat grill to medium heat.
• Sip on a beer.
• Place corn on the grill with husks on. Grill for 20 minutes or until the outer layer is charred.
• Sip beer.

Mixture 

• While corn is on the grill, combine dry ingredients (cotija and Tajin) on a large plate or pan.
• Chop cilantro and cut limes. Set aside.
• Prepare a small to medium-size bowl of mayonnaise.
• Sip beer.

Preparation

1. Remove corn from grill and peel husks back without separating it from the corn. Twist to make use of the built-in handle. (Might need to wait until the corn has cooled or use a heat resistant glove.) While you wait, sip on a beer.
2. Spread Mayonnaise on corn with a butter knife, spatula or rubber brush. Remove excess and return it. Roll the corn through the cheese and spices, covering thoroughly.

Garnish 

Once all of the corn is thoroughly covered, sprinkle cilantro on the top. Plate with lime garnish and serve with a new beer.