Elote (Mexican Corn)
- 6 ears of corn, in their husks
- 1 cup of mayonnaise
- 1 tablespoon hot sauce, preferably Cholula brand
- 2 tablespoons fresh squeezed lime juice
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon sugar
- 1/4 cup chicken stock
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons cilanto
- chili powder, to taste
- tortilla chips for serving
Prepare grill by heating to medium-high. Roast the corn in their husks until the husks are well charred, about 5 minutes. Make sure to turn the corn occasionally to avoid burning either side. Set the roasted corn aside until cool enough to handle. Shuck the corn (remove the husks) and the cut the kernels off the cobs using a sharp knife.
When ready to eat, mix the mayonnaise, hot sauce, lime juice, salt, pepper, sugar and chicken stock in a saute pan over medium heat. Stir for 4-5 minutes until the mayonnaise is incorporated and sauce is mix through. Add the corn kernel and stir together to warm through. Pour into a bowl and mix in half of the cheese. Garnish with remaining cheese, cilantro and chili powder. Serve immediately with tortilla chips.