Elote (Mexican Street Corn)

Method

1. 1

   Heat a grill or grill pan until properly hot.

2. 2

   Grill the corn, turning every couple of minutes, until blistered and charred in patches all over, 10–12 minutes.

   💡 Real char is the flavor here — pale golden corn is only half an elote.

3. 3

   Whisk the mayonnaise, crema, lime juice and a pinch of salt into a spreadable sauce.

4. 4

   Paint each hot ear generously with the sauce.

   💡 Work while the corn is hot so the sauce melts into every kernel.

5. 5

   Roll or shower the ears with cotija, dust with chile powder and finish with cilantro.

6. 6

   Serve at once with lime wedges and a stack of napkins.