Grilled Mexican Street Corn Elote with Cotija and Chili-Lime

Heat a grill to medium-high and lightly oil the grates.

Serves 4

Ingredients

• 4 ears fresh corn, husks removed
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema or sour cream
• 1/2 cup cotija cheese, crumbled
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons fresh lime juice
• 1 clove garlic, finely grated
• 2 tablespoons chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Heat a grill to medium-high and lightly oil the grates.
2. Grill the corn directly over the heat, turning every few minutes, until charred in spots and tender, about 10 to 12 minutes total.
3. While the corn grills, stir together the mayonnaise, crema, lime juice and grated garlic in a small bowl.
4. On a plate, combine the chili powder and smoked paprika for dusting.
5. Brush the hot grilled corn all over with the creamy lime mixture.
6. Sprinkle generously with crumbled cotija, pressing gently so it sticks, then dust with the chili-paprika blend.
7. Finish with chopped cilantro and a squeeze of fresh lime over each ear.
8. Serve hot with extra lime wedges on the side.
9. Elote, sold from carts on streets across Mexico, transforms humble corn into a craveable handheld snack layered with creamy, salty, tangy and spicy notes. It travels beautifully to the American cookout, where sweet summer corn is at its peak in early July, making it an easy crowd-pleasing appetizer that disappears the moment it hits the table.

Nutrition (estimated, per serving)

• Calories: 260 kcal
• Protein: 8g
• Fat: 17g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 6g
• Sodium: 390mg