Elote

• servings: 4 servings

Ingredients

4 , ears corn, husks and silk removed, stalks left intact

2 teaspoons, extra-virgin olive oil

6 tablespoons, mayonnaise or crema

2 tablespoons, crumbled queso fresco

2 tablespoons, minced fresh cilantro

2 teaspoons, lime juice, plus lime wedges for serving

1 , garlic clove, minced

½ teaspoon, chili powder

⅛ teaspoon, table salt

Directions

Recipe Instructions

To keep the crumbly queso fresco from sliding right off the corn and ending up on the plate, mix it with the mayo just before slathering the charred corn, and watch in anticipation as it melts into the kernels. You can substitute feta cheese for the queso fresco.

Adjust oven rack to middle position and heat broiler. Brush corn all over with oil and transfer to aluminum foil–lined rimmed baking sheet. Broil corn until well browned on 1 side, 15 to 20 minutes. Flip corn and broil until browned on opposite side, 15 to 20 minutes.

Meanwhile, whisk mayonnaise, queso fresco, cilantro, lime juice, garlic, chili powder, and salt in bowl until incorporated. Remove corn from oven and brush evenly on all sides with mayonnaise mixture. Season with salt and pepper to taste. Serve with lime wedges and any extra mayonnaise mixture.

Test Kitchen Techniques

Nutrition

• Calories: 272
• Total Fat: 21 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 11 miligrams
• Sodium: 252 miligrams
• Total Carbohydrate: 18 g
• Total Sugars: 7 g
• Protein: 4 g