Mexican Street Corn (Elote)
I’m betting that this Mexican street corn, known as elote, will be your new favorite way to eat corn on the cob this summer, even if you’re a purist in the corn department. The cobs are fire roasted until lightly charred, and then covered with a spicy mixture of sour cream, mayonnaise, cilantro, and chile powder, which melts into the hot kernels and tastes absolutely fantàstico!
Servings 4 servings
Calories 257 kcal
For the sauce: 1/4 cup mayonnaise 1/4 cup sour cream or Mexican crema 1/2 cup Cojita or feta cheese, finely crumbled, plus for more serving 1/2 teaspoon ancho chile powder or guajillo chile powder, plus more for serving 1 clove garlic finely minced 1/4 cup fresh cilantro finely chopped leaves and tender stems For the corn: 4 ears corn shucked 1 lime cut into wedges, for serving
To make the sauce: Meanwhile, in a large bowl combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro. Stir until combined and set aside. To make the corn: Place corn directly over hot side of the grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat the corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges. Calories: 257 kcal | Carbohydrates: 20 g | Protein: 6 g | Fat: 19 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 30 mg | Sodium: 328 mg | Potassium: 308 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 496 IU | Vitamin C: 12 mg | Calcium: 120 mg | Iron: 1 mg