Elote (Mexican Street Corn)
:max_bytes(150000):strip_icc()/elote-mexican-street-corn-4172094-hero-01-5bd6cfe27f2a4c01a3b75253f26b9fbc.jpg)
Ingredients
- 8 ears sweet corn, preferably in the husk, silks trimmed
- 1/2 cup sour cream or crema
- 1/2 cup mayonnaise
- 1 medium lime, juiced
- 1 clove garlic
- 1 teaspoon salt (less if using Tajin)
- 1 cup crumbled cotija cheese
- 1/3 cup coarsely chopped fresh cilantro
- 2 teaspoons chili powder, or Tajin
Instructions
- 1
Steps to Make It - Gather the ingredients and preheat a grill to medium heat. (For an oven option, see variations below.)
- 2
Steps to Make It - Grill the corn in its husk until sweet and tender, about 15 minutes, turning once or twice during cooking. Let cool a few minutes then husk the corn.
- 3
Steps to Make It - Char the corn directly on the hot grill for extra flavor and color, about 3 minutes, rotating a few times.
- 4
Steps to Make It - In a medium bowl, combine the sour cream, mayonnaise, and lime juice.
- 5
Steps to Make It - Using a Microplane or a garlic press, grate the garlic into the mixture. Add the salt and whisk to combine.
- 6
Steps to Make It - Spread the mayo mixture onto a flat plate. Crumble the cotija cheese on a separate flat plate.
- 7
Steps to Make It - Roll the corn in the mayo mixture to completely coat the ear. You can use corn on the cob holders to help you roll them; tongs will also work.
- 8
Steps to Make It - Roll the coated ear of corn in the crumbled cheese and set aside on a platter. Repeat with the remaining ears.
- 9
Steps to Make It - Top the corn with chopped cilantro and a sprinkle of chili powder, or Tajin. Serve immediately.
