Elote – Mexican Grilled Corn

By á-25087

Ingredients

• 6 ears of corn, shucked and fibers removed
• 1 tbsp mayonaise
• 2 tbsp sour cream
• 1/2 cup shredded parmesan cheese (or you can use a Mexican cheese called Cotija)
• 1 tsp chili powder
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/4 cup cilantro, chopped
• 1 lime, cut into 6 wedges

Details

Adapted from foodgawker.com

Preparation

Step 1

Heat grill over medium heat and spray rack with non-stick cooking spray.

Grill corn, turning frequently (so they don't burn), until the corn is slightly browned and heated through. (about 8-10 minutes)

Meanwhile combine the mayo and sour cream in a small bowl and whisk until smooth.

In another small bowl combine the chili powder, salt and pepper.

Slater the hot grilled corn with mayo/sour cream mixture (I use a pastry brush to brush it on), then sprinkle with the chili powder mixture. Coat in the parmesan cheese, and sprinkle with the chopped cilantro.

Serve with a lime wedge (use the lime to squirt lime juice all over the cobs).

Enjoy!