Elote (Mexican Street Corn)

Instructions

1. 1

   Preheat your Grill to medium-high heat (around 400–450°F). While the grill heats up, shuck the Corn and remove all silk strands. Brush each ear lightly with Vegetable Oil.

2. 2

   Place the Corn directly on the grill grates. Cook, turning every 2–3 minutes with Tongs, until the kernels are tender and you have good char on all sides — about 10–12 minutes total. You want some dark, caramelized spots but not burnt kernels.

3. 3

   Remove the Corn from the grill and let it rest for 1–2 minutes. It will be very hot — use Tongs or insert a Wooden Skewer into the base of each cob for easy handling.

4. 4

   While the Corn grills, combine the Mayonnaise, Mexican Crema, grated Garlic, Lime Juice, and Kosher Salt in a small Mixing Bowl. Stir well until smooth and fully combined. Taste and adjust Salt or Lime Juice as needed.

5. 5

   In a separate small Mixing Bowl, mix together the Chili Powder and Paprika (and Cayenne Pepper if using). Set aside alongside the crumbled Cotija Cheese and Lime wedges.

6. 6

   Using a Pastry Brush or a spoon, generously coat each ear of grilled Corn all over with the mayo-crema sauce. Don't be shy — a thick, even coat is what makes elote so good.

7. 7

   Immediately roll or sprinkle each sauced ear in the crumbled Cotija Cheese, pressing lightly so it adheres. The cheese should stick easily to the creamy sauce.

8. 8

   Dust generously with the Chili Powder and Paprika mixture. Finish with a squeeze of fresh Lime Juice and a scattering of chopped Cilantro if using. Serve immediately with extra Lime wedges on the side.

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