Grilled Mexican Street Corn (Elote) with Cotija, Lime and Chili

Heat the grill to medium-high and brush the corn all over with the melted butter.

Serves 6

Ingredients

• 6 ears fresh corn, husked
• 2 tablespoons melted butter
• 1/3 cup mayonnaise
• 1/3 cup Mexican crema or sour cream
• 1/2 cup crumbled cotija cheese
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons chopped fresh cilantro
• 2 limes, cut into wedges
• 1/4 teaspoon salt

Instructions

1. Heat the grill to medium-high and brush the corn all over with the melted butter.
2. Grill the ears, turning every few minutes, until charred in spots and tender, about 10 to 12 minutes.
3. Stir together the mayonnaise and crema in a small bowl.
4. Slather the hot grilled corn all over with the creamy mixture.
5. Sprinkle generously with crumbled cotija, chili powder and smoked paprika.
6. Shower with chopped cilantro and a pinch of salt.
7. Serve right away with lime wedges for squeezing over the top.
8. Elote, sold from carts on street corners across Mexico, is the ultimate hot-weather snack: sweet grilled corn made irresistible with tangy crema, salty cotija and a hit of chili and lime. Handed out on the cob or sliced into cups, it is a crowd-pleasing appetizer that brings a smoky, festive kick to any Fourth of July grilling spread.

Nutrition (estimated, per serving)

• Calories: 240 kcal
• Protein: 6g
• Fat: 16g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 5g
• Sodium: 310mg