Elotes (mexican Street Corn with Chipotle Crema)
By Marisol Chancellor
Elotes (mexican Street Corn with Chipotle Crema)
By Marisol Chancellor
- 4 ears of corn
- ½ cup mayo
- ¼ cup Mexican crema
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- 1 chipotle pepper (in adobo sauce), seeded and chopped
- Salt to taste
- 1 cup Cotija cheese
- Chili lime powder (optional)
- Chopped cilantro for garnish
Preheat the grill to medium-high heat.
Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and tie the husks with a thin husk strip to keep them together while they are on the grill.
Place the corn on one end of the grill with the husks away from the fire. Grill on medium-high for 20-30 minutes turning occasionally.
While the corn is grilling, mix the ingredients for the chipotle crema: mayonnaise, Mexican crema, garlic powder, chili powder, chipotle pepper and salt to taste. Mix until combined.
Once the corn is ready, smear a generous amount of chipotle crema on the grilled corn and sprinkle with cotija cheese. Add chili lime powder if desired. Garnish with chopped cilantro.
Serve immediately.
Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and tie the husks with a thin husk strip to keep them together while they are on the grill.
Place the corn on one end of the grill with the husks away from the fire. Grill on medium-high for 20-30 minutes turning occasionally.
While the corn is grilling, mix the ingredients for the chipotle crema: mayonnaise, Mexican crema, garlic powder, chili powder, chipotle pepper and salt to taste. Mix until combined.
Once the corn is ready, smear a generous amount of chipotle crema on the grilled corn and sprinkle with cotija cheese. Add chili lime powder if desired. Garnish with chopped cilantro.
Serve immediately.