Ingredients:

  • 4 ears of fresh corn, husks and silk removed
  • 2 tablespoons vegetable oil (30 ml)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup mayonnaise (120 ml)
  • 1/2 cup Mexican crema or sour cream (120 ml)
  • 1/4 cup finely crumbled cotija cheese (30g)
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon lime juice (15 ml)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Additional cotija cheese, crumbled
  • Additional chili powder
  • Lime wedges

Instructions:

  1. Brush corn with vegetable oil and season with salt and pepper.
  2. Grill over medium heat, turning occasionally, until kernels are lightly charred and tender (about 10-15 minutes).
  3. Alternatively, bring a large pot of water to a boil. Add the corn and cook for 5-7 minutes, until tender. Drain well.
  4. In a mixing bowl, whisk together mayonnaise, crema (or sour cream), cotija cheese, cilantro, lime juice, chili powder, garlic powder, and cayenne pepper (if using).
  5. Spread the elote sauce generously over each ear of grilled (or boiled) corn. This is the best elote recipe ever!
  6. Sprinkle with additional cotija cheese and chili powder. Serve immediately with lime wedges.