Elote (Mexican Street Corn)

Instructions

1. 1

   Preheat your Grill to medium-high heat (around 400–450°F). While it heats, remove all husks and silk from the Corn. Lightly brush each ear all over with Vegetable Oil.

2. 2

   Place the Corn directly on the grill grates. Cook, turning every 3–4 minutes with Tongs, until the Corn is cooked through and has good char marks on all sides — about 12–15 minutes total.

3. 3

   While the Corn grills, mix the Mayonnaise, Mexican Crema, grated Garlic, Lime Juice, and Salt together in a small Mixing Bowl until smooth. Taste and adjust Salt or Lime Juice as needed.

4. 4

   Spread the crumbled Cotija Cheese out on a large flat plate. In a small Mixing Bowl, combine the Chili Powder and Cayenne Pepper (if using) and set aside.

5. 5

   Remove the Corn from the Grill. While still hot, use a Pastry Brush or spoon to generously coat each ear all over with the mayo-crema sauce.

6. 6

   Roll or press each sauced ear of Corn into the Cotija Cheese on the plate, turning to coat all sides as evenly as possible.

7. 7

   Dust generously with the Chili Powder mixture. Sprinkle with fresh Cilantro if using. Serve immediately with Lime wedges on the side for squeezing over.

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