Mexican Street Corn (Elote)
- 15 minutes Prep | 8 minutes Cooking
- 4 Servings
1. Preheat grill to high (450°F to 550°F). Crumble 2 ounces of the cotija cheese; set aside for the corn topping. Finely crumble the remaining ounce of cotija; place it in a small bowl and stir in mayonnaise, sour cream, garlic, and lime juice until smooth.
2. Pull husks back from the corn ears but do not remove them; tie the husks of each ear with a small piece of husk or kitchen twine to make a “handle.” Place corn on greased grill grates, keeping the husks off the heat, and cook, turning occasionally, until the corn is tender and charred on all sides, about 8 minutes. Remove to a plate and cool for 5 minutes.
3. Spread the mayonnaise mixture over the corn and sprinkle with chili powder, crumbled cotija, and cilantro. Serve immediately.