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Elote - aka [mexican street corn].

[Mexican street corn] aka elote is Roasted over an open grill, then coated with salt, chile powder, butter, cotija cheese, lime juice, & mayonnaise or crema fresca. Such a treat and perfect to accompany any barbecue spread or as a summer snack.

The word “elote” evolved from the Nahuatl word elotitutl, which translates to “tender cob.” Corn has been a staple in Latin [American culture] dating back to indigenous peoples’ staple crop.

Mix mayonnaise, sour cream, and garlic in a small bowl until well combined.

Then spread the crumbly queso fresco or cotija cheese on a plate for later. Finally, mix chili powder, cayenne pepper, and salt in another small bowl.

Now you’re ready to cook! Brush your grill grate with vegetable oil & turn it on high heat. When it’s ready, place directly on the oiled grate & grill corn, turning occasionally until it’s slightly charred. This will take about 10 minutes.

brush the charred corn with the creamy mayonnaise mixture with A pastry brush

dip it in the crumbled cheese, rolling to ensure each side is coated. Lastly, sprinkle the chili powder and seasonings onto the corn with some freshly chopped cilantro.

With a final squeeze of lime, your Mexican grilled corn is ready to eat.

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