On the streets of Mexico, if you dare to try it, is corn with a cheese spread, called Elotes, the likes of which you have never tasted before. It's delicious, tangy and, unfortunately for you, not what this recipe is about. The Mexican corn cheese spread is a mixture of cotija cheese, cayenne, mayonnaise and cilantro. If you want that recipe you can go here, Elotes. However, my variation relies on somewhat less exotic ingredients. Although, don't get me wrong. Cotija cheese is amazing and if you can find it, go with that.
1/2 cup feta cheese, crumbled
2 hard boiled egg yolks
1.5 tablespoons of toasted* paprika
1-2 tablespoons of lime juice
1 tsp of parsley
Mayonaisse to taste
salt to taste
4 ears of corn
*just warm up the paprika powder on a dry skillet to released some of the oils.
The amounts for this recipe actually matter, but again, everything is to your taste. You don't like tang so much? Less lime juice for you.
1. Combine all the ingredients, except the corn, into a smooth paste. It's ok if there are little bits of feta. Slather on your corn and devour!
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