Mexican-style Street Corn on the Cob

Elotes callejeros are grilled corn ears sold by vendors on the streets of Mexico. Once grilled, they dress corn on the cob with a mixture of creamy mayonnaise and fresh lime juice and sprinkle them with queso Cotija or queso fresco, cilantro, and chili powder. Trust me: this is corn elevated to the next level.

📝 Ingredients

• 6 corn ears
• 3/4 cup Hellmann’s Mayonnaise
• 3 teaspoons fresh lime juice
• 1/3 cup Cotija cheese (grated)
• 1/3 cup Cacique Ranchero Queso Fresco (finely crumbled)
• Chili powder
• Fresh cilantro leaves (chopped)

👨‍🍳 Instructions

1. 1Peel corn ears and soak them for 15 minutes in salted water.
2. 2Preheat a cast-iron grilling pan. Lightly grease it with a brush.
3. 3In a bowl, mix the mayonnaise with the lime juice.
4. 4Grill the cobs for 5 minutes, turning them to cook them evenly. Let them char slightly.
5. 5Take the corn cobs out of the heat.
6. 6With a brush, spread the mayonnaise with the lime juice to cover corn cobs.
7. 7Cover with both Cotija cheese and queso fresco.
8. 8Sprinkle with chili powder and fresh cilantro.