Mexican Street Corn (Elotes)
4 ears of corn; husks removed
Place corn in a pot of cold water. Let come to a boil and cook about 10 minutes, remove and brush with butter or olive oil, season with salt and pepper.
Place on the grill to continue cooking and to get the nice grill marks, when done slather with sauce and roll in cheese, serve with lime wedges. I cut my corn into 3” pieces, skewered them and placed on colorful paper cupcake liner and served as appetizers.
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup finely crumbled cotija cheese, plus more for serving
1/2 teaspoon chili powder
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup finely chopped cilantro leaves
1 lime, cut into wedges