Mexican Street Corn (Elotes)

INGREDIENTS

8 ears corn shucked

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper, to taste

1 cup crumbled cotija cheese, divided

(We did not have cotija cheese. It’s a hard cheese, and is similar to Parmesan. We used half Mexican Queso Blanco and half Parmesan. We felt like this combination had the perfect umami. We shredded the two cheeses together)

½ cup mayo

½ cup sour cream

½ cup cilantro leaves, minced, plus more for garnish

2 teaspoons lime zest

(We added some lime juice for good measure.)

1 teaspoon ancho chili powder

(We got our chili powder from Penzey’s Spices.

EDDC0C54-EC52-453E-9BA6-1809A0F2ED8B

Lime wedges, for serving

DIRECTIONS

1. Light the grill. On a sheet pan, toss the corn with the oil, then season with salt and pepper.

2. In a small bowl, stir together ⅔ cup of the cheese with the mayo, sour cream, cilantro, lime zest and chile powder to combine.

3. Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, 8 to 10 minutes.

4. Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to a platter. Garnish each cob with a sprinkle of the remaining ⅓ cup of cheese and more cilantro, then serve with lime wedges.

We like to tie the husks back using butcher string.