Mexican Grilled Street Corn with Cotija Cheese and Spices “Elote”

The best and sweetest corn is available this time of year. Why not enjoy it until the very end. Many restaurants serve Elote as a creamy dip with corn chips in a bowl, but serving the corn whole, on the cobb with the charred husk gives the corn that special, rustic street appeal.

This is just the basics, the way I like it, but ingredients can be mixed up or changed according to your liking.

Prep Time: 5 minutes

Soaking Time: 15 minutes

Cooking Time: 10 minutes

Serves 6

Ingredients:

6 whole ears of corn in the husk

Avocado oil or ½ cup melted butter for brushing and grilling

½ cup mayonnaise

½ cup sour cream

8 oz crumbled Mexican cheese, Cotija

Ancho Chili Powder to taste

Smoked Paprika to taste

Cayenne Pepper (optional)

1 bunch cilantro

Sliced green onions

3 limes

Salt

Pepper

Directions:

Pull the corn’s husk up one husk at a time. Make sure it remains intact. Remove the silk from the cobb. Place the corn into a large bowl of water to soak for 15 minutes. Make sure the husk is wet so that it does not burn too much.

Remove the corn. Dry the cobb a little. Brush the corn either with avocado oil or melted butter. Place the cobbs on the grill 8-10 minutes and turn frequently to char each side equally. Make sure the husk does not catch on fire.

Mix the sour cream with the mayonnaise and half of the crumbled cheese. Reserve the rest for topping the corn at the end. Cotija is the pick of choice, however, you can use any nice Mexican crumbling cheese. If you can not find one of these cheeses, then use crumbled feta. It is not quite as mild, but delicious.

Roll the corn in the mayonnaise mixture. Sprinkle the corn with the Ancho Chile Powder, smoked paprika, salt, pepper (cayenne if you are using) and reserved crumbled cheese. Squeeze a quarter of a lime over each corn.

Place on platter. Sprinkle with sliced green onions and cilantro leaves.

Serve