“Elote” or Grilled Mexican Street Corn
6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
Chile powder, to taste
Lime zest, from one lime
Lime juice, from one lime
1/2 cup cotija cheese, crumbled
Lime wedges, for squeezing
Heat a gas or charcoal grill to 400 degrees
Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chile powder, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.
Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with more chile powder. Serve immediately with lime wedges, for squeezing.
