Mexican Street Corn

Name: Mexican Street Corn
Prep time: 15 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 6 ears corn on the cob; 0.5 cup mayonnaise; 0.5 cup mexican crema; 0.75 cup cotija cheese; 2 whole lime; 1.5 teaspoons chili powder; 0.25 cup cilantro; 1 clove garlic; 0.25 teaspoon kosher salt

Grilled corn on the cob is coated with a creamy chili-lime topping, salty cotija, and fresh cilantro for a classic elote-style side dish.

Prep: 15 min · Cook: 10 min · Yield: 6 · Method: Grill

Ingredients

6 ears corn on the cob
0.5 cup mayonnaise
0.5 cup mexican crema
0.75 cup cotija cheese
2 whole lime
1.5 teaspoons chili powder
0.25 cup cilantro
1 clove garlic
0.25 teaspoon kosher salt

Cooking instructions

Heat an outdoor grill to medium-high, about 400°F. Shuck the corn and remove the silk. Zest 1 lime and cut both limes into wedges. (about 5 min) — 400°F
In a bowl, whisk the mayonnaise, Mexican crema, lime zest, juice from 1 lime, chili powder, grated garlic, and salt until smooth. Crumble half of the cotija into the mixture. (about 3 min)
Grill the corn, turning every 2 to 3 minutes, until tender with lightly charred kernels all over, 8 to 10 minutes. (about 10 min) — 400°F
Spread the chili-lime topping over the hot corn. Sprinkle with the remaining cotija and cilantro, then serve with the lime wedges. (about 2 min)