Elote (Mexican Street Corn)

• servings: 4 servings
• total time: 30 minutes

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

Directions

Shuck the corn, coat with a small amount of oil, salt and pepper. Place directly on a preheated grill. Grill the corn over medium-high flame until it has some scorch marks and is tender.

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.

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.

Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.

Nutrition

• Serving Size: 1 ear of corn
• Calories: 241
• Total Fat: 16.7 g
• Saturated Fat: 3.8 g
• Trans Fat: 0 g
• Cholesterol: 29.2 mg
• Sodium: 386.2 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2.2 g
• Total Sugars: 6.5 g
• Protein: 6.2 g