Grilled Mexican Street Corn (Elote)

Name: Grilled Mexican Street Corn (Elote)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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; 1/4 teaspoon ground chipotle pepper, to taste; 2 teaspoons lime zest, from one lime; 2 tablespoon lime juice, from one lime; 1/2 cup cotija cheese, crumbled; Lime wedges, to serve

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 7

Cost: $4.11 /serving

Author : Megan Keno

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Instructions

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Step 1

Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.

Step 2

Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.

Step 3

Grill the corn: 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.

Step 4

Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

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