Ingredients:

  • 4 ears fresh corn, husked (or 4 cups frozen corn, thawed)
  • 1 tablespoon olive oil (15 ml)
  • ½ cup mayonnaise (120 ml)
  • ½ cup sour cream (120 ml)
  • ½ cup crumbled cotija cheese (or feta cheese if you can't find cotija, 60g)
  • 1 lime, juiced
  • 1 teaspoon chili powder (5 ml)
  • ¼ teaspoon cayenne pepper (optional, for extra kick, 1 ml)
  • ¼ cup chopped fresh cilantro (15g)
  • Salt and freshly ground black pepper to taste
  • 1 (10-12 ounce) bag tortilla chips (280-340g)
  • 1 cup shredded Monterey Jack cheese (or Mexican blend, 115g)
  • pickled jalapeños (optional)
  • sliced green onions (optional)

Instructions:

  1. Preheat grill to medium-high heat. Brush corn with olive oil and grill, turning occasionally, until kernels are slightly charred (about 8-10 minutes). Alternatively, if using frozen corn, saute in a pan with olive oil until heated through and slightly browned.
  2. While the corn is cooking (or cooling), in a medium bowl, whisk together mayonnaise, sour cream, cotija cheese, lime juice, chili powder, cayenne pepper (if using), cilantro, salt, and pepper.
  3. Once the corn is cool enough to handle, cut the kernels off the cob (or use the thawed/sauteed frozen corn). Add the kernels to the elote sauce and stir to combine.
  4. Preheat oven to 350°F (175°C). Spread tortilla chips on a large baking sheet in a single layer. Sprinkle with Monterey Jack cheese.
  5. Bake for 5-7 minutes, or until the cheese is melted and bubbly.
  6. Remove from oven and immediately spoon the elote mixture generously over the melted cheese. Garnish with pickled jalapeños and sliced green onions, if desired. Serve immediately.