Ingredients
Scale
- 4 ears of corn, husks and silk removed
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled (Parmesan or feta can be used as a substitute)
- 1/2 teaspoon chili powder (more to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional, for smoky flavor)
- 1 lime, cut into wedges
- Fresh cilantro, chopped (for garnish)
- Salt to taste
Instructions
- Grill the Corn:
- Preheat your grill to medium-high heat.
- Place the corn directly on the grill and cook, turning occasionally, until the corn is cooked through and has char marks all around, about 10 to 15 minutes.
- Prepare the Sauce:
- In a small bowl, mix together the mayonnaise, sour cream (or crema), chili powder, garlic powder, smoked paprika (if using), and a pinch of salt. Stir until well combined.
- Assemble the Elote:
- Once the corn is grilled, use a brush to slather the sauce mixture over each ear of corn. Make sure each piece is well coated.
- Sprinkle the crumbled cotija cheese over the sauced corn, ensuring it sticks to the sauce.
- Dust with additional chili powder to taste, and garnish with chopped cilantro.
- Serve:
- Serve the Mexican Street Corn immediately with lime wedges on the side. Squeeze the lime over the corn before eating for an extra burst of flavor.
