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grilled mexican street corn (elotes)


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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 6


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Step 1

Preheat a grill to medium-high heat (to about 450 degrees F).

Step 2

Meanwhile, in a mixing bowl whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place cotija cheese in a shallow dish long enough to fit corn.

Step 3

Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every few minutes, about 8 - 9 minutes total.

Step 4

Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then lightly roll in cheese to coat with a thin layer (it should look somewhat sparse, don't overdue it or the cheese will be overwhelming and you won't have enough to coat all of them). Transfer to a serving platter or baking sheet and repeat with remaining corn.

Step 5

Sprinkle corn with chili powder, then a little cayenne pepper if desired, then turn to opposite side and sprinkle with more chili powder.

Step 6

Sprinkle lightly with more cilantro and serve with lime wedges if desired.