Mexican Street Corn
Ingredients:
4–6 ears fresh corn, husks removed
1 tablespoon oil
⅓ cup mayonnaise
⅓ cup sour cream or Mexican crema
1 garlic clove, minced
Juice of 1 lime
½ teaspoon chili powder
¼ teaspoon smoked paprika (optional)
½ cup crumbled cotija cheese (or feta cheese)
2 tablespoons chopped fresh cilantro
Salt and black pepper, to taste
Lime wedges, for serving
Instructions:
Prepare the Corn
Brush the corn lightly with oil.
Heat a grill or grill pan over medium-high heat.
Grill the Corn
Grill the corn for 10–12 minutes, turning occasionally, until lightly charred and tender on all sides.
Remove from the grill and let cool slightly.
Make the Sauce
In a small bowl, combine the mayonnaise, sour cream (or crema), minced garlic, lime juice, chili powder, smoked paprika, salt, and pepper.
Stir until smooth and well combined.
Assemble the Elote
Brush or spoon the creamy mixture generously over each ear of warm corn.
Sprinkle evenly with crumbled cotija cheese and chopped cilantro.
Serve
Garnish with extra chili powder and a squeeze of fresh lime juice.
Serve immediately with lime wedges on the side.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4–6
