Hot Honey Grilled Corn (Elote, Upgraded).

Corn is at its best in August, and the best thing you can do to it is almost nothing. Char it. Dress it. Eat it standing up.

This is elote, loosely, with a swicy twist. It is messy and it is worth it.

HOT HONEY GRILLED CORN

You will need:

- Ears of corn, husked

- Spice Witch Hot Honey

- Spice Witch Chili Crisp

- Mayo or softened butter

- Cotija or crumbled feta

- A lime

- Cilantro, if you like it

What you do:

Heat the grill to medium high. Lay the corn directly on the grate.

Turn every couple of minutes until you have char marks all the way around. Eight to ten minutes total. You want color.

Off the grill, brush each ear with a thin layer of mayo or butter so everything else sticks.

Spoon Chili Crisp along the corn. Drizzle Hot Honey over the top. Crumble cheese on.

Squeeze lime over everything. Tear cilantro on if you are using it.

Eat immediately, over a plate, with napkins nearby.

WHY THIS BEATS PLAIN CORN

Butter and salt is good. This is better. The Hot Honey plays off the natural sugar in the corn. The Chili Crisp brings crunch and savory heat. The lime and salty cheese keep it from tipping too sweet. It is the whole sweet-salty-spicy-tangy thing in one ear of corn.

Make this at your next cookout and watch it disappear before the burgers do.

This is what we mean by bored of everything. Same corn. Brand new dinner.