Elote is a popular street food is Mexico. The corn cobs are roasted on the grill till charred, then brushed with mayonnaise and sprinkled with cheese, cilantro, and chile powder.
Ingredients
- 4 ears of corn, shucked and cleaned
- ¼ cup mayonnaise (can use unsalted butter as an alternative)
- ¼ cup sour cream
- ½ tsp chili powder, plus more to serve
- ½ tsp cayenne powder
- 2 cloves of garlic, finely minced
- ¼ cup finely chopped cilantro leaves, plus more to serve
- ½ cup crumbled Cotija cheese, plus more to serve
- 1 lime, cut in half
- Canola oil, for grill
Directions
- Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil.
- While grill heats, combine mayonnaise (or unsalted butter), sour cream, chile powder, cayenne, minced garlic, cilantro, and Cojita cheese in a small bowl and mix thoroughly. Set aside.
- Place corn cobs on grill and cook, rotating occasionally with tongs until completed cooked and charred – or about 10 minutes. Remove corn from grill and immediately slather each ear with mayonnaise, cheese and spice mixture.
- To serve, sprinkle cobs with extra cheese, chile, and cilantro, and squeeze a lime over all.
- Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
