Elote

Ingredients

• 4 ears corn on the cob – husks and silk removed
• 0.25 cup mayonnaise
• 0.25 cup Mexican crema
• 1 tbsp lime juice
• 0.25 tsp kosher salt
• 0.5 cup cotija cheese – finely crumbled
• 1.5 tsp chili powder
• lime – cut into wedges (for serving)

Instructions

1. Preheat a grill to medium-high heat (about 400–450°F).
2. In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, and kosher salt until smooth; set aside.
3. Grill the corn over direct heat, turning every 2–3 minutes, until the kernels are tender and charred in spots, 10–12 minutes.
4. Working while the corn is hot, spread the mayo–crema mixture all over each ear to coat.
5. Sprinkle the cotija evenly over the coated corn, then dust with the chili powder to taste.
6. Serve immediately with lime wedges for squeezing.