Elotes (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
• 0.25 cup Fresh cilantro, chopped
• 1 teaspoon Chili powder or Tajin seasoning
• 1 wedge Lime
• 1 clove Garlic(optional)

Instructions

1. 1

   Preheat your grill to medium-high heat.

2. 2

   Peel back the husks of the corn and remove the silk, then tie the husks back with kitchen twine to create a handle.

3. 3

   Place the corn on the grill and cook for 10-15 minutes, turning occasionally, until charred in spots and tender.

4. 4

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

5. 5

   Brush the grilled corn 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 chopped cilantro.

8. 8

   Serve immediately with lime wedges for squeezing over the top.