Mexican Street Corn (elotes)
By Sur La Table
Mexican Street Corn (elotes)
By Sur La Table
Yield/Serves:
Makes 4 servings
- 4 large ears corn with husks
- 1/4 cup mayonnaise
- 1/4 Mexican crema
- 1/2 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup cilantro, finely chopped
- 1 medium garlic clove, finely minced
- 1 teaspoon ancho chile powder, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
- Lime wedges, for serving
To prepare the corn, peel back the husks and leaving them attached at the base. Remove and discard the silk threads. Braid husks together around the cob to form a handle. Transfer corn to a large bowl or pot of water; soak for 30 minutes.
In a large bowl, add mayonnaise, crema, cheese, cilantro, garlic, and chile powder; stir to combine. Taste and adjust seasoning with salt and pepper, set aside.
Preheat a grill or grill pan to medium-high heat. Grill corn, turning occasionally, until charred and cooked through, about 10 to 15 minutes. Remove corn from grill and use a large spoon to evenly coat each cob with cheese mixture.
To serve: Transfer seasoned corn to a large platter and garnish with additional cheese and chile powder. Serve with lime wedges.
WATCH HOW TO MAKE THE RECIPE HERE>>
In a large bowl, add mayonnaise, crema, cheese, cilantro, garlic, and chile powder; stir to combine. Taste and adjust seasoning with salt and pepper, set aside.
Preheat a grill or grill pan to medium-high heat. Grill corn, turning occasionally, until charred and cooked through, about 10 to 15 minutes. Remove corn from grill and use a large spoon to evenly coat each cob with cheese mixture.
To serve: Transfer seasoned corn to a large platter and garnish with additional cheese and chile powder. Serve with lime wedges.
WATCH HOW TO MAKE THE RECIPE HERE>>