We love this take on elote, a Mexican snack and popular street food of grilled corn with crema and chile powder. In this version, the crema is replaced by blue cheese, adding an earthy element to the sweet, smoke and spice.
4 Ears corn
4 Tablespoons unsalted butter, at room temperature
1 teaspoon ancho chile powder
½ Cup crumbled blue cheese (2 oz.)
Remove the husks and silk each ear of corn, rinse well and pat dry. Brush each ear of corn with butter and sprinkle with salt. Wrap each ear separately in aluminum foil, twisting the ends to seal tightly.
Place the ears on the grid and close the lid. Grill, turning occasionally, for 45 minutes or until corn is tender.
Remove the corn from the grid and remove the foil. Sprinkle each ear with ¼ teaspoon ancho chile powder and 2 tablespoons cheese. Serve immediately. Serves 4.