Mexican Street Corn

Step 1: Prepare the Corn

1. Peel back the husks of the corn, leaving them attached at the base.
2. Remove the silk strands from the corn.
3. Pull the husks back up and tie them with kitchen twine or a strip of husk.

Step 2: Grill the Corn

1. Preheat your grill to medium-high heat.
2. Place the prepared corn directly on the grill.
3. Grill the corn, turning occasionally, until the kernels are charred in spots and cooked through, about 10-12 minutes.

Step 3: Prepare the Toppings

1. In a small bowl, mix together equal parts mayonnaise and Mexican crema or sour cream. This will be your sauce.
2. Crumble the Cotija cheese or feta cheese and place it in a shallow dish.
3. Chop fresh cilantro and set it aside.
4. Cut the lime into wedges for serving.

Step 4: Assemble the Elote

1. Once the corn is grilled to your liking, remove it from the grill.
2. Using a brush or spoon, coat each ear of corn with the mayonnaise-crema sauce.
3. Roll the sauced corn in the crumbled cheese, coating it evenly.
4. Sprinkle chili powder or Tajin seasoning over the cheese-covered corn.
5. Garnish with chopped cilantro.
6. Serve immediately with lime wedges on the side.

Visual Guide:

Gather fresh corn, mayonnaise, Mexican crema, Cotija cheese, chili powder, cilantro, and lime.Grill the corn until charred and cooked through.Coat grilled corn with sauce, roll in cheese, sprinkle with chili powder, and garnish with cilantro.Serve with lime wedges for squeezing over the corn before enjoying.

Enjoy your delicious Mexican Street Corn (Elote)!