Elote
Experience the vibrant flavors of Mexican street corn with this indulgent recipe featuring grilled corn topped with a creamy mixture and crumbled Cotija cheese.
Ingredients
For the corn
- 4 ears ears of corn
For the creamy topping
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/2 cup crumbled Cotija cheese
- 1 tablespoon lime juice
- Fresh cilantro (for garnish)
- Salt to taste
Instructions
Preparation
- Preheat the grill to medium-high heat, aiming for about 375°F.
Grilling
- Place the corn directly on the grill grates. Cook for about 10-15 minutes, turning occasionally until evenly charred.
Preparing the topping
- In a medium bowl, mix together mayonnaise, sour cream, chili powder, lime juice, and a pinch of salt until well blended.
Assembly
- Once the corn is grilled, remove it from the heat and generously cover each ear of corn with the creamy mixture.
- While the corn is still warm, sprinkle a generous amount of crumbled Cotija cheese over the top.
- Finish with a sprinkle of fresh cilantro.
Notes
Serve hot off the grill for the best experience. Consider garnishing further with lime wedges or extra chili powder for added flavor. Store leftovers in an airtight container for up to 3 days.