Elote (Mexican Street Corn)

Ingredients

• Corn on the cob, husked 4 ears (about 500 g kernels)
• Mayonnaise 3 tbsp (42 g)
• Mexican crema or sour cream 2 tbsp (30 g)
• Cotija cheese, finely crumbled 60 g
• Chili powder (ancho or piquin) 1 tsp (2 g)
• Lime 1, cut into wedges
• Fresh cilantro, finely chopped 2 tbsp (2 g)

Instructions

1. 1

   Heat a grill or grill pan to medium-high, about 220C.

2. 2

   Grill the corn for 10-12 minutes, turning every few minutes, until the kernels are tender and charred in spots.

3. 3

   Stir together the mayonnaise and crema in a small bowl, and spread the cotija on a plate.

4. 4

   While the corn is hot, brush each ear all over with the mayonnaise mixture.

5. 5

   Roll the ears in the cotija, pressing so the cheese sticks, and sprinkle with chili powder and cilantro.

6. 6

   Serve right away with lime wedges to squeeze over the corn.