Mexican Corn on a Stick

It's Tuesday. I had all intentions of posting on Monday. That didn't happen.

After spending all of Saturday and Sunday painting the 12 foot ceilings in my husband's new office, I needed a break from anything even remotely resembling work.

{Not to mention we did not go grocery shopping over the weekend and if it wasn't for a lunch date with a friend yesterday and half of a leftover sub in the fridge, I'm pretty sure I would have eaten ice cream for lunch and dinner.}

Anyway, I've recovered from the paint fumes, and today I'm bringing you a little something that I think is absolutely perfect for summer: Mexican Corn on a Stick! {also knowns as 'Elote'}

If you've been around a while, you might remember I had a little love affair with making foods on a stick. {Evidence here, here, and most recently here.}

They're fun. They prevent messy fingers. They make even regular food a little more entertaining. What's not to love?

When I saw a segment on The Martha Stewart Show about this popular Mexican street food, I knew it would be delicious and summer-approved.

I was right!

As a side note, this particular recipe includes mayo as the coating for the corn, and I know how that makes some people {like my husband} feel. If you happen to be part of the Mayo Hatin' club, my suggestion is to substitute it with thick Greek yogurt. {Or maybe even guacamole if you're ok with alien corn on a stick!}

Give it a try! I have a feeling these will be the talk of your next summer cookout.

Mexican Corn on a Stick
Inspired by The Martha Stewart Show

4 ears of corn {husks on}
¼ - ⅓ cup mayo, Greek yogurt, or other spread
1 cup Queso Fresco, crumbled {or your favorite crumbly cheese}
4 tablespoons fresh cilantro, chopped
1 lime, cut into 4 wedges
Cayenne pepper, to taste

Prepare your corn. {I boil my corn, in the husks, for about 15 minutes. You can also grill or your corn in the husks, or prepare it your favorite way.}

Allow corn to cool enough to handle. Remove husks and slide each cob onto a wooden skewer.

Spread about 1 to 2 tablespoons of mayo onto each cob. Sprinkle with crumbled cheese and chopped cilantro. Sprinkle with cayenne. Squirt with lime.

Enjoy!