Elote - Mexican Grilled Corn
  • 6 ears of corn, shucked and fibers removed
  • 1 T mayo
  • 2 T sour cream (some recipes call for butter instead)
  • 1/2 c Cotija cheese (can substitute Parmesan, some use Queso fresco)
  • 1 t chili powder
  • 1/2 t salt
  • 1/8 t black pepper
  • 1/4 c cilantro, chopped
  • 1 lime, cut into 6 wedges
  1. Heat grill over medium heat and spray rack with non-stick cooking spray.
  2. Grill corn, turning frequently until corn is slightly browned and heated throughout (about 8-10 minutes).
  3. Meanwhile, combine the mayo and sour cream in a small bowl and whisk until smooth. In another small bowl, combine chili powder, salt and pepper.
  4. Slather the hot grilled corn with mayo/sour cream mixture with brush, then sprinkle with chili powder mixture. Coat in cheese and sprinkle with cilantro. Serve with lime wedge.