Elote - Mexican Street Corn

Ingredients

1/4 cup mayonnaise

1/4 cup sour cream or Mexican crema

1/2 cup finely crumbled Cotija or feta cheese, plus more for serving

1/2 teaspoon ancho chili powder plus more for serving

1 medium clove garlic, finely minced (about 1 teaspoon)

1/4 cup finely chopped cilantro leaves with tender stems

4 ears shucked corn

1 lime, cut into wedges

Directions

When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Cover grill, and allow grate to preheat for 5-7 minutes.

Combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until well combined and smooth and set aside.

When grill is hot, place corn directly over hot side of grill and cook, turning occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with the mayo mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

Serve with Grilled flat iron steak and Fresh Fruit Margarita.

Urban Cowgill June 2019