Grilled Mexican Street Corn (Elote)

Ingredients

• Sweet corn

  yellow, raw

  7 ear, medium yiel or 714g

• Mayonnaise

  regular, salted

  ½ cup or 110g

• Cilantro

  Melissa’s

  ½ cup or 8g

• Garlic

  raw

  1 cloves, minced or 3g

• White pepper

  ground

  ¼ tsp, ground or 0.6g

• Lime juice

  2 tbsp or 30g

• Cotija cheese

  Cacique

  2 oz or 56g

• Lime

  raw

  1 fruit or 67g

• Sour Cream, Nonfat

  Nonfat, Penn Maid Dairy

  8 tbsp or 128g

Directions

1. Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.
2. Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
3. Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
4. Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.
5. Recipe by: Megan Keno (source: https://www.simplyrecipes.com/recipes/grilled_mexican_street_corn_elotes/)