Elote, commonly called Mexican Street Corn, is grilled corn smothered in a creamy mayo sauce and topped with chili powder, cheese and lime. Serve it as a snack or side dish for summer BBQ's and potlucks.
½cupfreshly grated cotija cheese, or queso fresco*
Chili powder or tajin, to taste
Chopped cilantro, for garnish, optional
Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot).
(Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred.
Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears.
Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.
Corn: White corn is traditionally used in Mexico, but yellow corn can be substitutedCheese: Cotija cheese is traditional, but if you can’t find it, substitute finely grated parmesan cheese.Pro tip: if using fresh husked corn, leave stem end attached as something to hold on to while eating. Otherwise stick a long wooden skewer into the end of the corn before grilling or coating, to make them easier to hold and eat.Esquites: If you like your corn cut from the cob, try making Esquites instead (Mexican corn served in a cup).