6 fresh ears of corn, husked
Grapeseed oil, to coat the corn before grilling
¾ cup crumbled Cotija cheese
1/3 cup fresh cilantro leaves, chopped and packed
1/3 cup Mexican Crema, see homemade recipe here or use sour cream
1/3 cup mayonnaise
1 tablespoon finely minced fresh garlic
1 ½ tablespoons freshly squeezed lime juice (about 1–2 limes depending on size)
1 tablespoon lime zest (about 1–2 limes depending on size)
½ teaspoon sea salt
Additional crumbled Cotija cheese and chopped cilantro, as garnish
Optional hot pepper powder (chili, serrano, cayenne, etc.), to sprinkle on as garnish
Heat grill to high heat.
Husk the corn and drizzle on the oil over a sheet tray. Set aside.
In a medium bowl, whisk Cotija cheese, cilantro, crema, mayonnaise, garlic, lime juice, lime zest and sea salt. Set aside.
Once the grill is hot, lay the oiled ears in the same direction as the grill grates so they stay put as you cook and turn. Grill for three minutes per side, turning a quarter turn each time, total 12 minutes. Some of the kernels will char.
Remove to a platter and spoon and brush on the topping.
Sprinkle on additional crumbled Cotija cheese and chopped cilantro and optional hot pepper powder and serve.
Keywords: Mexican Street Corn, elote