We just tried Elote (Mexican street corn) for the first time at a local place called Cantina Alley. It was love at first bite! Elote is commonly sold in the streets of Mexico by food vendors, and is an easy, and tasty way to serve corn on the cob. The roasting of the corn really brings the sweetness and then smothering it with the cheese and lime puts it over the top!
So tasty with a smokey Mescal Margarita!
Here is our version of Elote
Grilled Mexican Street Corn
4 ears of corn, shucked and halved crosswise
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/4 cup cojita cheese, plus more for serving
1/2 teaspoon ancho or guajillo chili powder, plus more for serving
1/2 cup chopped cilantro, plus more for serving
2 garlic cloves, minced
Juice of 1/2 lime, plus wedges for serving
Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil.
Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Meanwhile, in a bowl, stir together the mayonnaise, Crema, cojita, chili powder, cilantro, garlic and lime juice. Remove from grill and immediately.
Brush the corn generously with the sauce. Top with feta and cilantro and serve immediately with lime wedges.
Note: For my daughter, we eliminate the chili powder and serve it with ice cold lemonade to delight her 7 year old taste buds.
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