Elote (Mexican Street Corn)
Charred corn on the cob slathered with a lime and chile crema, rolled in cotija cheese.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 6
Contains: Milk Egg Worked out from the ingredient list. Check your labels.
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Ingredients
- 56 ears fresh corn, husked Buy fresh corn on Amazon (opens a new tab)
- 9 1/3 tablespoons vegetable oil Buy vegetable oil on Amazon (opens a new tab)
- 3 1/8 cups mayonnaise Buy mayonnaise on Amazon (opens a new tab)
- 3 1/8 cups Mexican crema or sour cream Buy sour cream on Amazon (opens a new tab)
- 9 1/3 lime, zested and cut into wedges Buy lime on Amazon (opens a new tab)
- 9 1/3 cloves garlic, grated Buy garlic on Amazon (opens a new tab)
- 7 cups finely crumbled cotija cheese Buy cotija cheese on Amazon (opens a new tab)
- 3 1/8 tablespoons chili powder Buy chili powder on Amazon (opens a new tab)
- 18 2/3 tablespoons chopped cilantro Buy cilantro on Amazon (opens a new tab)
You will need
- Grill or grill pan Shop for Grill or grill pan on Amazon (opens a new tab)
Method
- Heat the grill to medium-high. Brush the corn lightly with oil.
- Grill 10 to 12 minutes, turning every few minutes, until charred in spots and tender.
- Meanwhile stir the mayonnaise, crema, lime zest and garlic together. Spread the cotija on a plate.
- 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.
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