Mexican Street Corn (Elote)

Ingredients

• 4 ears of corn, husked

• 2 tbsp butter, melted

• ¼ cup mayonnaise

• ¼ cup sour cream (or Mexican crema)

• ½ cup Cotija cheese (crumbled, or feta as a substitute)

• 1 clove garlic, minced

• 1 tsp chili powder (or Tajín seasoning)

• 2 tbsp fresh cilantro, chopped

• Juice of 1 lime (plus wedges for serving)

• Salt, to taste

Instructions

1. Grill the corn:

   • Preheat a grill (or grill pan) to medium-high.

   • Brush corn with melted butter. Grill for 10–12 minutes, turning occasionally, until lightly charred.

2. Make the sauce:

   • In a small bowl, mix mayonnaise, sour cream, garlic, lime juice, and a pinch of salt.

3. Assemble the elote:

   • Brush or spread the creamy mixture all over each ear of corn.

   • Sprinkle generously with Cotija cheese.

   • Dust with chili powder or Tajín.

   • Garnish with cilantro and extra lime wedges.