Elote (Mexican Street Corn)
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup finely crumbled Queso Fresco or Cotija cheese plus more for serving
- 1/2 tsp ancho or guajillo chili powder plus more for serving
- 1 medium garlic clove, finely minced (about 1 tsp)
- 1/4 cup finely chopped cilantro leaves and tender stems
- 4 ears shucked corn
- 1 lime cut into wedges
Instructions
- Combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until well combined and set aside.
- Insert a strong skewer into the stem end of each prepared corn cob.
- When grill* is hot, place corn directly on grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
- Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
Notes
* a grill pan, or indoor or outdoor grill, can be used
Tried this recipe?Let us know how it was!