Mexican Street Corn (Elote)

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, then tie the husks back or remove them entirely.

3. 3

   Grill the corn, turning occasionally, until charred in spots and tender, about 8-10 minutes.

4. 4

   In a small bowl, whisk together the mayonnaise, sour cream (or crema), and minced garlic.

5. 5

   While the corn is still hot, brush each ear generously with the mayonnaise mixture.

6. 6

   Sprinkle the crumbled Cotija cheese over the corn, pressing lightly so it adheres.

7. 7

   Dust with chili powder and garnish with chopped cilantro.

8. 8

   Serve immediately with lime wedges for squeezing over the top.