Name: Elote (Mexican Street Corn)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 ears of grilled corn on the cob; ¼ cup mayonnaise; 1 ½ teaspoons lime juice; ½ teaspoon chili powder, plus more for sprinkling; Pinch of cayenne pepper (optional, for extra heat); ¼ teaspoon kosher salt or a pinch of fine salt; 2 ounces (about ½ cup) finely grated Cotija cheese*; 2 tablespoons finely chopped cilantro

Ingredients

4 serv.

4 ears of grilled corn on the cob
¼ cup mayonnaise
1 ½ teaspoons lime juice
½ teaspoon chili powder, plus more for sprinkling
Pinch of cayenne pepper (optional, for extra heat)
¼ teaspoon kosher salt or a pinch of fine salt
2 ounces (about ½ cup) finely grated Cotija cheese*
2 tablespoons finely chopped cilantro

Instructions

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1 While you’re grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
2 When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it’s going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
3 Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.