Elote (Mexican Grilled Corn)
Serves 4
Ingredients
Method
4 Ears Of Corn, Husks Removed
100 g. Mayonnaise
100 g. Sour Cream
½ tsp. Chili Powder
1 Garlic Clove, Minced
100 g. Cotija Cheese, Crumbled
1 Lime, Cut Into Wedges
Salt To Taste
Pepper To Taste
Preheat a grill to medium-high heat. Grill the corn, turning occasionally, until cooked and slightly charred.
In a bowl, mix together the mayonnaise, sour cream, chili powder, and minced garlic.
Once the corn is grilled, brush each ear with the creamy sauce, then roll in the crumbled cheese. Season with salt and pepper.
Serve with a lime wedge to squeeze over the top.