MEXICAN ELOTE

Mexican Elote image

Provided by Food.com

Categories Corn

Time 22m

Yield 4 Ears

Number Of Ingredients 10

Previous Next

4 ears corn, shucked
1/3 cup mayonnaise
1/3 cup Mexican crema
1 teaspoon dried ancho chile powder, plus more for garnish
2 teaspoons sriracha hot sauce
2 teaspoons minced garlic
1/2 teaspoon kosher salt
2 tablespoons crumbled Cotija cheese, plus 1 cup for garnish
1/2 cup finely chopped cilantro
1 lime, cut into wedges

Steps:

Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side.
In a medium bowl, whisk to combine mayonnaise, crema, chili powder, sriracha, granulated garlic, salt and 2 tablespoons crumbled cotija cheese.
Transfer corn to the bowl with mayonnaise and crema mixture and spoon to coat completely. Transfer to a serving plate and garnish with remaining cheese, chopped cilantro, a sprinkle of chili powder and lime wedges.

Nutrition Facts : Calories 138.4, Fat 3.2, SaturatedFat 1, Cholesterol 4.3, Sodium 413.2, Carbohydrate 27.6, Fiber 3.6, Sugar 5.9, Protein 5.3