Grilled corn on the cob slathered in mayo, rolled in cotija, dusted with Tajín and chili powder, and finished with a squeeze of lime. The flavor combination that converted everyone who ever said they didn't like mayo.

Elote Mexican Street Corn

Stephanie Sharpe

@steph

4 months ago

Grilled corn on the cob slathered in mayo, rolled in cotija, dusted with Tajín and chili powder, and finished with a squeeze of lime. The flavor combination that converted everyone who ever said they didn't like mayo.

Recipe

Ingredients

·6 ears of corn husked

·1/4 cup mayonnaise

·1/4 cup Mexican crema

·1 cup cotija cheese crumbled

·Tajín or chili powder

·Fresh lime juice

·Fresh cilantro chopped

·Garlic powder

Instructions

1.Grill corn over high heat turning until charred on all sides, about 10-12 minutes.

2.Mix mayo and crema together.

3.While hot, brush corn generously with mayo mixture.

4.Roll in crumbled cotija.

5.Dust with Tajín and garlic powder.

6.Squeeze lime over everything and top with cilantro.

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