Agua de Jamaica y elote go together better than PB&J. And this is exactly how we'll be ending our day thanks to @cilantro.parsley 🤤 Recipe: - 4 ears of corn, dehusked - 1⁄2 cup of mayonnaise - 1 teaspoon of chili powder, like tajin - 1 teaspoon hot sauce, like cholula or tapatio - Juice of 1⁄2 lime - 1⁄2 cup of cotija cheese INSTRUCTIONS Grill: - Preheat the grill to medium high heat. - In a bowl, add the mayonnaise, hot sauce, chili powder, and lime juice. Whisk together and set aside. - Remove the husks and silk from the corn. Cook the corn on the grill for a total of 12 minutes. Every 3-4 minutes, give the corn a turn. When all sides are browned, remove and set on a plate. - Brush the sauce onto each ear of corn. Sprinkle on cheese and serve with lime wedges. Boil - Bring a large pot of water to a boil. Drop the dehusked corn in the water and boil for 10 minutes. - In a bowl, add the mayonnaise, hot sauce, chili powder, and lime juice. Whisk together and set aside. - Remove corn from water. Brush the sauce onto each ear of corn. Sprinkle on cheese and serve with lime wedges.