Elote (Mexican Street Corn)

Ingredients

• 4corn on the cob, husks removed
• 1/4 cupmayonnaise
• 3 tbspsour cream
• 2 3/4 ozCotija cheese, finely crumbled; feta or pecorino work
• 2limes, one juiced, one cut into wedges
• 1 tspchili powder, ancho or Tajín if you have it
• 1/4 ozcilantro, finely chopped
• 1/2 tspsea salt

Method

1. 1

   Grill the corn over high heat, or in a dry grill pan, for 8 to 10 minutes, turning every couple of minutes, until blackened in patches all over.

2. 2

   Stir the mayonnaise, sour cream, lime juice and salt together until smooth.

3. 3

   Brush the hot corn generously all over with the dressing while it is still steaming, so it clings.

4. 4

   Roll each cob in the crumbled Cotija until well covered, then dust with chili powder and scatter with cilantro. Serve with lime wedges.

Nutrition per serving