Preparation time: 15 mins
Cooking time: 25 mins
- 6 medium fresh ears of corn
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 2 tablespoons lime juice (from 1 medium lime)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup crumbled cotija cheese (Parmesan will work if you can't find cotija)
- 1 medium lime, cut into wedges, for serving
- If your corn still has husks, remove them and the silk from the corn, but keep as much of the stalk end attached as possible.
- Heat an outdoor gas grill to high or prepare a charcoal grill for indirect heat. A grill pan over medium heat will work as well.
- While the grill heats, place the mayonnaise, crema or sour cream, lime juice, chili powder, and cumin in a medium bowl and whisk until smooth. Transfer this sauce into a tall, narrow drinking glass. Put the cotija on a large plate.
- Grill the corn uncovered until some the kernels are bright yellow and a few are charred, 2 to 3 minutes per side, for a total of 12 to 15 minutes. Remove the corn from the grill and cool for 5 minutes.
- Hold the drinking glass of sauce at an angle, then dip a cooled ear of corn into the mixture, turning the cob to coat completely. Hold the cob over the glass and shake gently to let the excess sauce drip back into the glass.
- Roll the dipped cob in the crumbled cheese to coat completely. Place on a serving platter.
- Repeat dipping and rolling the remaining corn in the sauce and cheese. Serve with lime wedges for squeezing over the corn.
Posted by Coba Grills and we thank The Kitchn for this delicious recipe and the recipe link https://www.thekitchn.com/how-to-make-elote-mexican-street-corn-232882