Classic Mexican Elote

Ingredients

• 4 pieces Ears of corn, husks removed
• 0.25 cup Mayonnaise
• 0.25 cup Mexican Crema or sour cream
• 0.5 cup Cotija cheese, crumbled
• 0.25 cup Fresh cilantro, finely chopped
• 1 teaspoon Chili powder or Ancho chili powder
• 1 clove, minced Garlic
• 1 cut into wedges Lime
• 0.5 teaspoon Kosher salt
• 1 tablespoon Vegetable oil

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F).

2. 2

   In a small bowl, whisk together the mayonnaise, Mexican crema, minced garlic, and salt until smooth.

3. 3

   Lightly brush the corn ears with vegetable oil to prevent sticking.

4. 4

   Place the corn directly on the grill grates and cook for 10-12 minutes, turning occasionally, until charred in spots.

5. 5

   Remove the corn from the grill and immediately brush each ear generously with the mayonnaise mixture.

6. 6

   Roll the coated corn in the crumbled Cotija cheese until evenly covered.

7. 7

   Sprinkle the chili powder and chopped cilantro over the corn.

8. 8

   Serve immediately with fresh lime wedges for squeezing over the top.