Elote (Mexican Street Corn)

Ingredients

• 4 ears fresh corn, husked and cleaned (4 whole ears)
• 1/2 cup mayonnaise (120 ml)
• 1/4 cup Mexican crema or sour cream (60 ml)
• 2 tablespoons fresh lime juice (30 ml)
• 1/2 cup cotija cheese, crumbled (60 g)
• 2 teaspoons chili powder, preferably Tajín or ancho (5 g)
• 1/4 teaspoon cayenne pepper (0.5 g)
• 4 wooden skewers or corn holders (optional but helpful)
• 2 tablespoons fresh cilantro, finely chopped (5 g)
• 2 cloves garlic, minced very fine (6 g)
• 1 tablespoon butter, melted (14 g)
• Salt and black pepper to taste

Instructions

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. Heat your grill to medium-high heat, approximately 400 degrees Fahrenheit (200°C), allowing it to preheat for about 10 minutes.
3. Brush the corn lightly with melted butter and season with a pinch of salt and black pepper on all sides.
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. In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, minced garlic, and a pinch of salt until smooth and creamy.
6. Remove corn from the grill and let cool for 1 to 2 minutes until it is safe to handle but still warm.
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. Roll or sprinkle the crumbled cotija cheese directly onto the mayo-coated corn, pressing gently so it adheres.
9. Dust generously with chili powder and cayenne pepper, and finish with a light sprinkle of fresh cilantro.
10. Serve immediately while still warm, with extra lime wedges on the side for guests to add more brightness if desired.