The common Mexican street food “Elote” is grilled corn on the cob, coated with creamy cheesy goodness and sprinkled with Mexican spice. It’s the perfect addition to your summer barbecue.
- 8 cobs of corn, husks peeled back or removed
- 2 tbsp (30 mL) melted butter
- Salt and freshly-ground black pepper, to taste
- 1 cup (250 mL) crumbled Cotija or feta cheese, divided
- ½ cup (125 mL) mayonnaise
- ½ cup (125 mL) sour cream or plain yogurt
- ½ cup (125 mL) fresh cilantro, finely chopped, divided
- 1 tsp (5 mL) chile powder
- Zest of 1 lime (about 2 tsp/10 mL)
- Lime wedges, for serving
- Preheat grill to 500F. Brush corn with butter, season with salt and pepper.
- In small bowl, combine ‚ÖĒ cup (165 mL) Cotija cheese, mayonnaise, sour cream, ‚Öď cup (90 mL) cilantro, lime zest and chile powder.
- Place corn on the hottest part of the grill. Turn as needed, until cooked through and charred, for about 8 to 10 minutes.
- Remove corn from grill. Brush each cob with cheese mixture, transfer to platter. Garnish each cob with a sprinkle of the remaining cheese and cilantro, serve with lime wedges.
NOTE: Cotija is a firm, crumbly salty cow's milk cheese, similar to feta, named after a town in the Mexican state of Michoacán. Find it and Mexican chile powder at Latin food stores.
Make a dip: Add 2 cups charred corn kernels to the creamy cheese mixture to make a Fantastic topping for chicken and steak, or as a dip served with tortilla chips.