Description
A vibrant and flavorful corn on the cob recipe topped with a creamy sauce and crumbly Cotija cheese, inspired by the classic Mexican street food, elote.
Ingredients
Scale
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled Cotija cheese
- 2 teaspoons chili powder
- 1 lime, juiced
- Salt to taste
- Fresh cilantro, chopped (optional)
Instructions
- Preheat the grill to medium-high heat.
- Char the corn on the grill for about 10 minutes, turning occasionally.
- Mix together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt in a bowl.
- Brush the grilled corn generously with the creamy mixture.
- Sprinkle a hearty layer of crumbled Cotija cheese on top.
- Garnish with chopped cilantro, if desired.
- Serve immediately while warm.
Notes
Store any leftover corn in an airtight container in the fridge for up to 2 days. Reheat on the grill or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg