Elote (Mexican Street Corn)

Ingredients

• 4 ears Corn on the cob
• 0.25 cup Mayonnaise
• 2 tablespoons Sour cream or Mexican Crema
• 0.5 cup Cotija cheese, crumbled
• 1 teaspoon Chili powder
• 2 tablespoons Fresh cilantro, chopped
• 1 whole Lime wedges
• 1 clove Garlic, minced(optional)

Instructions

1. 1

   Preheat your grill to medium-high heat.

2. 2

   Peel back the husks of the corn and remove the silk, or remove husks entirely if preferred.

3. 3

   Place corn directly on the grill and cook for about 8-10 minutes, turning occasionally, until lightly charred on all sides.

4. 4

   In a small bowl, whisk together the mayonnaise, sour cream, and minced garlic.

5. 5

   Once corn is cooked, remove from grill and immediately brush each ear generously with the mayonnaise mixture.

6. 6

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

7. 7

   Sprinkle with chili powder and fresh cilantro.

8. 8

   Serve immediately with lime wedges for squeezing over the top.