Mexican Street Corn

Name: Mexican Street Corn
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 6 medium ears sweet corn; 2 tablespoons olive oil; 1/2 cup mayonnaise; 2 to 3 teaspoons chili powder; 6 tablespoons Cotija cheese; 1/2 cup fresh cilantro leaves; Lime wedges

TOTAL TIME: Prep: 15 min. + soaking Grill: 25 min. YIELD: 6 servings.

Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. —James Schend, Dairy Freed

Ingredients

6 medium ears sweet corn
2 tablespoons olive oil
1/2 cup mayonnaise
2 to 3 teaspoons chili powder
6 tablespoons Cotija cheese
1/2 cup fresh cilantro leaves
Lime wedges

Directions

1. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain.
2. Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.
Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn before serving.

Nutrition Facts

1 ear: 278 calories, 22g fat (4g saturated fat), 14mg cholesterol, 245mg sodium, 20g carbohydrate (6g sugars, 2g fiber), 5g protein.

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