Making Homemade Elote is a life-changing experience. It takes corn to places you never thought it could go. It's grilling season so it's about darn time we take another look at corn.
Smoked Chili Mayo:
2 egg yolks
2 tsp (10g) stone-ground mustard
2 tsp (5g) smoked paprika
Salt to taste
1 Tbsp (14ml) white distilled vinegar
1 cup (240ml) neutral-tasting oil (like canola)
4 whole corn, husks peeled
2 cups (240g) finely grated cotija cheese
Hot sauce (Valentina’s, or Tapatio)
Start by peeling the corns husk off leaving the stick at the end.
Cover in a neutral tasting oil. Place on the grill, grilling and turning often until a light char has formed.
For the mayo, add egg yolks to a bowl with stone ground mustard, smoked paprika powder, salt to taste, and white distilled vinegar. Whisk together.
While whisking, slowly drip (using a drip bottle) oil in while constantly whisking and once thickening move to a slow, steady stream until all the oil is added and thickened.
Take the corn off the grill and generously coat with smoked chile mayo before covering with cotija cheese.
Once thoroughly coated, generously sprinkle on hot sauce before serving.