Mexican Elote

Name: Mexican Elote
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 Ears
Ingredients: 4 ears corn, shucked; 1/3 cup mayonnaise; 1/3 cup Mexican crema; 1 teaspoon dried ancho chile powder, plus more for garnish; 2 teaspoons sriracha hot sauce; 2 teaspoons minced garlic; 1/2 teaspoon kosher salt; 2 tablespoons crumbled Cotija cheese, plus 1 cup for garnish; 1/2 cup finely chopped cilantro; 1 lime, cut into wedges

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Recipe by Food.com

Spicy, creamy and full of citrus, give your summer corn a Mexican makeover with this elote recipe.

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READY IN: 22mins

YIELD: 4 Ears

UNITS: US

INGREDIENTS

Nutrition

4

ears corn, shucked
¹⁄₃

cup mayonnaise
¹⁄₃

cup Mexican crema
1

teaspoon dried ancho chile powder, plus more for garnish
2

teaspoons sriracha hot sauce
2

teaspoons minced garlic
¹⁄₂

teaspoon kosher salt
2

tablespoons crumbled Cotija cheese, plus 1 cup for garnish
¹⁄₂

cup finely chopped cilantro
1

lime, cut into wedges

DIRECTIONS

Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side.
In a medium bowl, whisk to combine mayonnaise, crema, chili powder, sriracha, granulated garlic, salt and 2 tablespoons crumbled cotija cheese.
Transfer corn to the bowl with mayonnaise and crema mixture and spoon to coat completely. Transfer to a serving plate and garnish with remaining cheese, chopped cilantro, a sprinkle of chili powder and lime wedges.

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