Mexican Corn on the Cob (Elote)

Name: Mexican Corn on the Cob (Elote)
Prep time: 10 min
Cook time: 15 min
Ingredients: 4 ears of corn (husked); 3 tablespoons sour cream ((or Greek yogurt or Mexican crema)); 1 tablespoon mayonnaise; 2 tablespoons salted butter (melted); 1/4 teaspoon chili powder; 1/4 teaspoon ground cayenne pepper; 1/4 cup cotija cheese (or queso fresco crumbled); 1/4 cup cilantro (chopped); 4 lime wedges

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Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

elote elote corn

Ingredients

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4 ears of corn (husked)3 tablespoons sour cream ((or Greek yogurt or Mexican crema))1 tablespoon mayonnaise2 tablespoons salted butter (melted)1/4 teaspoon chili powder1/4 teaspoon ground cayenne pepper1/4 cup cotija cheese (or queso fresco crumbled)1/4 cup cilantro (chopped)4 lime wedges

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Instructions

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Step 1

Preheat an outdoor grill to medium-high heat. Brush grill grate with oil.

Step 2

Grill corn, turning occasionally, until fully cooked and lightly charred, 10 to 12 minutes.

Step 3

While corn is cooking, mix sour cream and mayonnaise together in a small bowl until well combined. Place butter in a separate bowl and melt. In another small bowl combine chili powder and cayenne pepper. Set all three bowls aside.

Step 4

Remove from the grill and immediately brush with melted butter, then spread each evenly with the sour cream mixture. Sprinkle with cheese and chili mixture. Garnish with cilantro and serve with lime wedges on the side.