Elote (Mexican Street Corn)

Instructions

1. 1

   Pat the corn ears dry with paper towels and insert a wooden skewer through the wide end of each ear for easier handling on the grill.

2. 2

   Heat your grill to medium-high heat, approximately 400 degrees Fahrenheit (200°C), allowing it to preheat for about 10 minutes.

3. 3

   Brush the corn lightly with melted butter and season with a pinch of salt and black pepper on all sides.

4. 4

   Place corn directly on the grill grates and cook for 10 to 12 minutes, turning every 2 to 3 minutes so all sides get charred marks. The kernels should be tender when pierced with a fork and have light brown to dark char spots.

5. 5

   In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, minced garlic, and a pinch of salt until smooth and creamy.

6. 6

   Remove corn from the grill and let cool for 1 to 2 minutes until it is safe to handle but still warm.

7. 7

   Using a basting brush or the back of a spoon, generously coat each ear of corn with the mayo mixture, rotating to cover all sides evenly.

8. 8

   Roll or sprinkle the crumbled cotija cheese directly onto the mayo-coated corn, pressing gently so it adheres.

9. 9

   Dust generously with chili powder and cayenne pepper, and finish with a light sprinkle of fresh cilantro.

10. 10

    Serve immediately while still warm, with extra lime wedges on the side for guests to add more brightness if desired.