A delightful dish inspired by the beloved street food known as elote, capturing the essence of grilled corn on the cob, topped with a luscious creamy sauce, spices, and crunchy toppings.
Ingredients
Scale:
4 ears of fresh corn on the cob, husked
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
Additional lime wedges for serving
Extra chili powder or Tajín for sprinkling
Instructions
Preheat your grill to medium-high heat (about 400°F or 200°C). Ensure the grates are clean and lightly oiled.
Place the husked corn directly on the grill. Grill for about 10-15 minutes, turning occasionally, until the corn is tender and has nice grill marks.
While the corn is grilling, in a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt until smooth.
Once the corn is grilled, remove it from the grill and allow it to cool slightly. Cut the kernels off the cob and place them in a large mixing bowl.
Add the creamy sauce to the bowl of corn kernels and toss until well coated.
Transfer the creamy corn mixture to serving cups or a large serving bowl. Top with crumbled cotija cheese, chopped cilantro, and a sprinkle of additional chili powder or Tajín. Serve with lime wedges.
