Also known as elote – Mexican street corn is the perfect summer side dish to use your super-sweet summer corn!
6-8 ears of corn on the cob
½ cup of Mexican crema
½ cup of mayonnaise
½ cup of cotija cheese
½ teaspoon of garlic powder
chili powder, to taste
zest from 1 lime
juice from 1 lime
1 tablespoon of cilantro (optional)
extra virgin olive oil
salt and pepper, to taste
Preheat your grill to 400°. Remove the husks from the corn then brush each with extra virgin olive oil and season with salt and pepper to taste. Grill the corn directly on the grill grates, rotating every few minutes until the corn is lightly charred.
In a bowl, mix the Mexican crema, mayonnaise, garlic powder, chili powder, lime juice, lime zest, and salt & pepper until thoroughly combined.
Brush the mixture onto each ear of corn, on all sides. Top with extra chili powder for extra spice and crumbled cotija cheese. Add chopped cilantro if you would like. Serve immediately and enjoy!