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elotes (grilled mexican street corn)


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Prep Time: 20 minutes

Cook Time: 12 minutes

Total: 32 minutes

Servings: 4


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Step 1

Preheat grill over high heat about 400 to 450ºF (204 to 232ºC).

Step 2

Carefully grease the cooking grates with the oil, paper towel, and tongs.

Step 3

Pull back the husk and remove the silk then tie the husk back or remove completely.

Step 4

Brush olive oil over each piece of corn and sprinkle with salt.

Step 5

Add the corn to the grill and cover, cook for 8 to 12 minutes, flipping every 2 to 3 minutes to char each side. Transfer grilled corn to a plate.

Step 6

In a medium sized bowl combine chopped cilantro, ½ cup cotija cheese, sour cream, mayonnaise, lime juice, garlic, chili powder, and black pepper.

Step 7

Brush the cheese mixture on each side of the corn.

Step 8

Sprinkle with the remaining cotija cheese and Tajin seasoning or more chili powder if desired.

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