Grilled Mexican Street Corn (Elotes)
Ingredients
- 6 to 8 medium ears sweet corn
- 1/2 cup Mexican crema
- 1/2 cup mayonnaise
- 1/2 cup chopped cilantro
- 1 clove garlic, minced
- 1/4 teaspoon ground chipotle pepper
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1/2 cup cotija cheese
- wedges Lime
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Instructions
- Once the grill is hot, clean the grates.
- Meanwhile, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. Set aside.,Crema and cotija cheese have a little salt already, so add extra judiciously.
- Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
- Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.,Did you like this recipe? Let us know with a rating and review!
Source
Original recipe: View Original