If butter is your go-to for corn on the cob, please meet elote (see recipe below), Mexican-style corn coated with mayonnaise and sprinkled with cotija (or feta) cheese and chili powder.
This is a recipe from one of Chef Lee Anderson’s ‘Cooking on Maui With Chef Lee’ cooking classes, and it’s perfect to try, especially for Summer barbecues and get-togethers. Enjoy!
Elotes
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup finely crumbled cotija or feta cheese plus more for serving
- 1/2 teaspoon ancho or guajillo chili powder plus more for serving
- 1 medium clove garlic finely minced (about 1 teaspoon)
- 1/4 cup finely chopped cilantro leaves and tender stems
- 4 ears shucked corn
- 1 lime cut into wedges
Instructions
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Light grill, medium high heat. Combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Mix well.
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When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
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Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture.
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Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.