Latrell's Easy Mexican Street Corn

Mexican Street Corn—Elote

Ingredients

6 to 8 medium ears sweet corn, husks removed

1/2 cup Mexican crema, or sour cream

1/2 cup mayonnaise

1/2 cup chopped cilantro

1 clove garlic, minced

1/4 teaspoon ground chipotle pepper, or chili powder to taste

2 teaspoons finely grated lime zest, from 1 lime

2 tablespoons lime juice, from 1 lime

1/2 cup cotija cheese, crumbled

Lime wedges, to serve

Directions

1. Heat up your grill

2. Clean and oil grates once it has heated.

Make the sauce:

In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.

Grill the corn:

Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, or until the kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Top the corn with sauce and cheese:

Using a brush or a spoon, coat each ear of grilled corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper. Serve immediately with extra lime wedges. Enjoy!