Mexican Corn on the Cob (Elote)

Name: Mexican Corn on the Cob (Elote)
Total time: 25 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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Total: 25

Servings: 4

Ingredients

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4 ears of corn husked3 tablespoons sour cream (or Greek yogurt or Mexican crema)1 tablespoon mayonnaise2 tablespoons salted butter melted1/4 teaspoon chili powder1/4 teaspoon ground cayenne pepper1/4 cup cotija cheese or queso fresco crumbled1/4 cup cilantro chopped4 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.