Easy Mexican Street Corn (Elote)

Ingredients:

• 4 ears of corn, husked
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup cotija cheese, crumbled (or feta cheese if cotija is unavailable)
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon garlic powder
• Juice of 1 lime (plus lime wedges for serving)
• Chopped fresh cilantro, for garnish (optional)
• Salt and pepper, to taste

Instructions:

1. Cook the Corn:

• Grill or boil the corn until tender. If grilling, cook the corn on medium heat, turning occasionally, for about 10-15 minutes until charred. If boiling, cook in salted water for about 5-7 minutes.

1. Prepare the Topping:

• In a bowl, mix together the mayonnaise, sour cream, lime juice, garlic powder, chili powder, and a pinch of salt and pepper.

1. Coat the Corn:

• Once the corn is cooked, use a brush or spoon to spread the mayonnaise mixture all over the ears of corn. Ensure it’s well coated.

1. Add Cheese:

• Sprinkle the crumbled cotija cheese generously over the coated corn.

1. Garnish and Serve:

• Sprinkle with additional chili powder if desired, and top with chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Enjoy!

This easy Mexican Street Corn is a perfect dish for summer barbecues, potlucks, or any time you crave the vibrant flavors of Mexican cuisine!