Grilled Mexican Street Corn (Elote Recipe)
Mexican Street Corn or "Elote" is sweet corn on the cob smothered with a tangy and spicy crema sauce and topped with crumbled cotija cheese and cilantro.
- 8 cobs of corn
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cilantro finely chopped (reserve some for garnish)
- 1 garlic clove finely minced
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- 2 Tbsp lime juice (plus lime wedges to serve)
- 1/2 cup cotija cheese (crumbled)
- 1/2 tsp chili powder to garnish
Shuck corn and wrap in a single layer of Reynolds Wrap® Heavy Duty Foil to fully enclose the corn then grill corn in foil.
In a small bowl, combine sour cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 Tbsp fresh lime juice. Stir to blend and set aside.
Partially unwrap corn to cool for a few minutes before applying sauce. Keep the foil under the corn to be used for serving the corn.
Using a basting brush, generously brush on the sauce and sprinkle generously with cotija cheese. Garnish with chili powder and cilantro. Serve with lime wedges.