this corn is like candy

Just in time for Halloween, this is the perfect alternative to candy corn.  It's the infamous New York corn on the cob from La Palapa.  Or at least my replication of it.  I tracked down a copy of Barbara Sibley's Antojitos cookbook, and quickly made the recipe that night. And then the next night.  And then the next night.  I mean, if you have a whole package of cotija, are you just going to stop making delicious corn treats?  I think not. I also tried this recipe without the cotija, with just lime, mayonnaise, cayenne, paprika and cilantro, and it was equally delicious. Enjoy!

ELOTE DEL MERCADO

Ingredients:
6 ears of corn on the cob, husked
3 quart water
2 tablespoons sugar
2 tablespoon salt
2 limes cut in half
1/4 cup of mayonnaise
1/4 cup grated cotija
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 cup fresh cilantro, chopped

Directions:
In a shallow bowl mix the cotija, cayenne, paprika and cilantro. Remove the husks from each ear of corn, and bring 3 quarts of water to boil. Add the sugar and salt. Boil the corn in the water for approximately 8 minutes or cooked. Rub a lime over the kernels. Then using a pastry brush, brush the ears of corn with mayonnaise. Roll the ears of corn in the queso, pepper and cilantro mixture.