Mexican Street Corn (Elotes)

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Pre-Notes

If you can not find Cotija or queso fresco substitute Pecorino Romano.

Ingredients

Sauce

1. 1/4 c mayonnaise, regular or light
2. 3 T sour cream
3. 3 T minced fresh cilantro leaves
4. 1 medium garlic clove, minced or pressed through garlic press
5. 1/4 t ancho chile powder
6. 1/4 t ground black pepper
7. 1/4 t cayenne pepper
8. 4 t juice lime juice
9. 1 oz grated Cotija or queso fresco cheese (about 1/2 c)

Corn

10. 4 t vegetable oil
11. 1/2 t kosher salt or 1/4 t table salt
12. 1/2 t ancho chile powder
13. 6 corn ears (large), husks and silk removed

Instructions

1. Turn all grill burners to high and heat grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush.

Sauce

1. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, ancho chile powder, black pepper, cayenne, lime juice, and cheese in a casserole dish; set aside.

Corn

1. In a large bowl, combine oil, salt, and ancho chili powder; add corn and toss until coated evenly.
2. Leave burners on high and cook corn with lid down, turning corn occasionally, until lightly charred on all sides, 7 to 12 minutes total.

Elote

1. Remove corn from grill and place in dish with sauce; toss to coat evenly.
2. Serve immediately.

Picture of Recipe