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Grilled Mexican Street Corn: Elotes

Preparation 00:10 Cook Time 00:15 Total Time 0:25
Serves 4     adjust servings

 

Ingredients

  • 8 ears corn, shucked
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1/2 teaspoon ancho chili powder
  • 1 large garlic clove, minced
  • Juice and zest of one lime
  • 1/2 cup minced fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 cup crumbled Cotija cheese
  • More cilantro, chili powder and lime wedges to garnish

Instructions

Preheat grill to about 400°F. Place shucked corn on grates and grill until nicely browned but still tender, about 3 minutes per "side," 10-ish minutes total. Place on a serving platter to cool slightly.

In a small bowl, stir together the mayonnaise, crema or sour cream, chili powder, garlic, lime juice and zest, cilantro and salt. 

Spread sauce over corn with a spoon. Sprinkle with Cotija and with extra cilantro and chili powder. Garnish with lime wedges and serve warm.

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Recipe Notes

 

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