Recipe- Tangy And Spicy Mexican Street Corn

Mexican Street Corn or “Elote” is covered with a tangy and spicy crema sauce and topped with crumbled cotija cheese. It takes just one bite to realize why Mexican grilled corn on the cob is so popular.Elote, pronounced ‘ee-low-tay’ is a side dish of sweet grilled corn on the cob, smothered with a mixture of crema (or sour cream), mayonnaise, and spices. The combination of sweet and slightly charred corn with the spicy sauce is irresistibly good.

Ingredients

8 cobs of corn
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup cilantro, finely chopped (reserve some for garnish)
1 garlic clove, finely minced
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
2 Tbsp lime juice, (plus lime wedges to serve)
1/2 cup cotija cheese, (crumbled)
1/2 tsp chili powder, to garnish

Method

* Shuck corn and wrap in a single layer heavy duty foil to fully enclose the corn then grill corn in foil.

* In a small bowl, combine sour cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 Tbsp fresh lime juice. Stir to blend and set aside.

* Partially unwrap corn to cool for a few minutes before applying sauce. Keep the foil under the corn to be used for serving the corn.

* Using a basting brush, generously brush on the sauce and sprinkle generously with cotija cheese. Garnish with chili powder and cilantro. Serve with lime wedges.