Elote (Mexican Street Corn)

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Ingredients for 58 servings

• 58 ears fresh corn, husked
• 145 ml vegetable oil
• 760 ml mayonnaise
• 760 ml Mexican crema or sour cream
• 9 2/3 lime, zested and cut into wedges
• 9 2/3 cloves garlic, grated
• 1.72 liters finely crumbled cotija cheese
• 48 ml chili powder
• 285 ml chopped cilantro

1. Step 1 of 4

   Heat the grill to medium-high. Brush the corn lightly with oil.

2. Step 2 of 4

   Grill 10 to 12 minutes, turning every few minutes, until charred in spots and tender.

3. Step 3 of 4

   Meanwhile stir the mayonnaise, crema, lime zest and garlic together. Spread the cotija on a plate.

4. Step 4 of 4

   Brush each hot ear with the crema mixture, then roll it in the cotija. Sprinkle with chili powder and cilantro and serve with lime wedges.