Elote (Mexican Street Corn)
Grilled corn on the cob slathered with a creamy, tangy mayo-lime mixture and sprinkled with cotija cheese and chili powder. An irresistible side dish.
Ingredients
(8 items)- 4 ears of corn, husked
Coating
- 4 tbsp mayonnaise
- 4 tbsp Mexican crema
- 1 tbsp lime juice, fresh
Topping
- ½ cup cotija cheese, crumbled
- 1 tsp chili powder
- 4 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
Details
Mexican
Preparation Steps
- 01
Preheat a grill or grill pan to medium-high heat. Lightly brush or spray the grill grates with oil to prevent sticking.
- 02
Place the husked 4corn directly on the grill. Cook for 10-12 minutes, turning every 2-3 minutes, until the kernels are tender and charred in spots all around.
⏱ 12 min - 03
While the 4corn grills, stir together the 4 tbspmayonnaise, 4 tbspMexican crema, and 1 tbsplime juice in a small bowl until smooth.
- 04
Remove the 4corn from the grill. While still hot, brush or spread the mayo-crema mixture generously over each ear, coating all sides.
- 05
Sprinkle the crumbled ½ cupcotija cheese over the coated 4corn, pressing lightly so it adheres. Dust with 1 tspchili powder.
- 06
Finish with a scattering of chopped 4 tbspcilantro and serve immediately with 1lime wedges on the side for squeezing.
Ratings
No ratings yetSource: Braisery