Step 1: Cook the Corn
- Grill Method: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until cooked through and charred in spots, about 10 minutes.
- Boil Method: Bring a large pot of water to a boil. Add the corn and cook until tender, about 5 minutes. Drain well.
- Oven Roasted: Preheat your oven to 400°F (200°C). Place corn directly on the oven rack and roast until slightly charred, about 20-25 minutes, turning halfway through.
Step 2: Prepare the Sauce
- In a small bowl, mix together mayonnaise, sour cream or crema, chili powder, garlic powder, and smoked paprika (if using). Stir until well combined.
Step 3: Assemble the Elote
- Once the corn is cooked, brush each ear liberally with the sauce mixture.
- Sprinkle the crumbled cotija cheese over each ear, ensuring it sticks to the sauce.
- Add a dash of chili powder for extra spice and garnish with chopped cilantro.
Step 4: Serve
- Serve each ear of corn with a lime wedge. Squeeze lime juice over the corn before eating for a tangy zest.
- Add salt to taste.
Tips
- If cotija cheese is hard to find, grated Parmesan or feta cheese can be a good substitute.
- For a lighter version, you can use Greek yogurt in place of mayonnaise and sour cream.
- Adjust the amount of chili powder based on your spice preference.
- Elote is best enjoyed immediately after it’s made, as the heat from the corn melts the cheese and warms the sauce, creating a deliciously creamy coating.
Enjoy your easy and delicious Mexican Street Corn!