Ingredients with Measurements:
- 4 ears of corn, husks removed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, cut into wedges
- Fresh cilantro leaves, chopped (optional)
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, garlic powder, salt, and black pepper until well combined.
3. Grill corn for 10-12 minutes, turning occasionally, until kernels are lightly charred and tender.
4. Using a brush or spoon, generously spread the mayonnaise mixture over each ear of corn.
5. Squeeze lime wedges over the corn and sprinkle with chopped cilantro, if desired.
6. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
5. Temperature:
Grill or grill pan set to medium-high heat.
Serving size:
4 servings
Nutritional information:
Calories: 225
Fat: 14g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 400mg
Carbohydrates: 22g
Fiber: 3g
Sugar: 6g
Protein: 6g
Substitutions for ingredients:
- Cotija cheese can be substituted with feta cheese or Parmesan cheese.
- Sour cream can be substituted with Greek yogurt or Mexican crema.
Variations:
- Add a pinch of cayenne pepper for extra heat.
- Grill the corn with the husks on for a smokier flavor.
- Top with chopped jalapeños for an extra kick.
Tips and tricks:
- Soak the corn in water for 30 minutes before grilling to prevent it from drying out.
- Use a brush or spoon to spread the mayonnaise mixture evenly over the corn.
- Serve with extra lime wedges on the side for squeezing over the corn.
Storage instructions:
Leftover corn can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover corn in the microwave or on the grill until heated through.
Presentation ideas:
Serve the corn on a platter with lime wedges and chopped cilantro for garnish.
Garnishes:
Fresh cilantro leaves, chopped
Pairings:
- Grilled chicken or steak
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Grilled vegetables
- Caesar salad
- Chips and salsa
Troubleshooting advice:
- If the corn is not cooked through after grilling, wrap it in foil and continue cooking for a few more minutes.
- If the mayonnaise mixture is too thick, thin it out with a little bit of milk or lime juice.
Food safety advice:
- Make sure to remove all the silk from the corn before grilling.
- Wash your hands and all utensils thoroughly before and after handling raw corn.
Food history:
Mexican street corn, also known as elote, is a popular street food in Mexico and other Latin American countries. It is typically served on a stick and topped with mayonnaise, cheese, chili powder, and lime juice.
Flavor profiles:
Savory, smoky, tangy, and slightly sweet.
Serving suggestions:
Serve the corn hot off the grill for the best flavor and texture.
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Region: Mexican