Ingredients
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.
