Grilled Mexican Street Corn (Elote)
- 6-8 medium sized ears of Corn, husks removed
120ml Infused Mayonnaise
120ml Mexican Crema or Sour Cream
120g Cilantro, chopped
- 1 clove Garlic, minced
2g Chipotle Powder
- Zest of 1 Lime
- Juice from 1 Lime
120g cup Cotija Cheese, crumbled, plus a little extra for garnish
- Lime wedges, to serve
Start your grill up and get it heated.
In a small bowl, whisk together the infused mayonnaise, crema, cilantro, garlic, chipotle powder, lime zest and lime juice. Taste and season the mixture with salt if needed, then set aside.
Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, 8 to 10 minutes.
Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to a platter.
Garnish each cob with more cheese, cilantro, and chipotle powder, then serve with lime wedges.