Mexican Street Corn (Elotes)
Mexican Street Corn (Elotes)
Ingredients:
6 to 8 medium ears sweet corn, husks removed
1/2 c. Mexican crema (or sour cream)
1/2 c. mayonnaise
1 clove garlic, minced
1/4 tsp. ground chipotle or cayenne pepper, to taste
2 tsp. lime zest
2 Tbsp. lime juice
1/2 c. cotija cheese, crumbled
Extra lime wedges for serving
Preparation:
Heat a gas or charcoal grill to 400°F, making sure grill grates are clean. In bowl, whisk together crema(or sour cream), mayonnaise, garlic, chipotle pepper, lime zest and lime juice to make sauce. Taste and season mixture with salt if needed. Set sauce aside. Place husked corn directly onto grill grates. Grill 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 grill and place onto a plate. Using a brush or spoon, coat each ear of corn with crema mixture then sprinkle with crumbled cojita cheese. Dust with additional chipotle or cayenne pepper, if desired. Serve immediately with extra lime wedges and lots of napkins because this is messy, but delicious!
