RecipeCastle

Elote Mexican Street Corn

Elote Mexican Street Corn
Prep
20 min
Cook
10 min
Total
30 min
Serves
6
Calories
299 kcal
Carbs
20.00 g

Ingredients

  • 6 earscorn (husk left intact)
  • ½ cupmayonnaise
  • ½ cupsour cream
  • 1 tablespoonSriracha
  • 2 tablespoonslime juice (freshly squeezed)
  • ¼ cupchicken stock
  • 1 teaspoonsalt
  • 1 teaspoonblack pepper
  • 1 teaspoonsugar
  • ¾ cupcotija cheese (broken down into small chunks)
  • 2 tablespoonscilantro (finely chopped)
  • to tasteground chili powder

Instructions

  1. 1

    Over a medium-hot grill, roast the corn until the husks are charred, about 10 minutes. Turn occasionally to char uniformly without burning the kernels. Set aside to cool, then shuck and cut the corn off the cob.

  2. 2

    In a small bowl, mix together the mayonnaise, sour cream, hot sauce, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside.

  3. 3

    In a large skillet, add the corn and the mayonnaise mixture. Sauté over medium-low heat until warm. Pour into a bowl and garnish with cilantro, cotija cheese, and chili powder.