Description
A delicious recipe for Mexican Street Corn, featuring grilled corn on the cob topped with a creamy, zesty dressing and crumbled cotija cheese.
Ingredients
Scale
- 4 ears of corn
- 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese
Instructions
- Preheat the Grill: Begin by preheating your grill to medium-high heat (400°F / 200°C).
- Grill the Corn: Place the corn on the grill grates for 8-10 minutes, turning until lightly charred.
- Prepare the Dressing: In a mixing bowl, combine mayonnaise, sour cream, and garlic powder until smooth.
- Crumble the Cotija: Pour crumbled cotija cheese onto a plate.
- Slice the Lime: Cut the lime into wedges for serving.
- Coat the Corn: Brush the creamy mixture evenly over each cob.
- Roll in Cotija: Roll each ear of corn in the crumbled cotija cheese.
- Sprinkle Chili Powder: Sprinkle chili powder over the coated corn to taste.
- Serve Immediately: Plate the elote with lime wedges and enjoy warm.
Notes
For a vegan version, substitute mayonnaise with a vegan alternative and sour cream with cashew cream. You can also use crumbled vegan feta for cheese.
Nutrition
- Serving Size: 1 ear
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg