Receta de Elote Callejero Mexicano

Ingredientes

• 6 medium-size ears of yellow corn on the cob
• 1 tablespoon vegetable oil or melted butter
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon chile powder
• 1 tablespoon lime juice (plus wedges of a lime for serving)
• 1/2 cup crumbled cotija cheese
• 3 tablespoons fresh cilantro (chopped)

Preparación

1. 1

   --- For Grilled Mexican Street Corn on The Cob: ---

2. 2

   To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.

3. 3

   Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.

4. 4

   To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.

5. 5

   Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.

6. 6

   --- For Skillet Mexican Street Corn: ---

7. 7

   To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.

8. 8

   Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.

9. 9

   Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.

10. 10

    Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.