elote recipe

 Elote (Mexican Street Corn) Recipe

Yields: 4 servings

Prep time: 15 minutes

Cook time: 10-15 minutes

Ingredients:

 * 4 ears of corn, shucked and husks removed

 * 1/4 cup melted butter

 * 1/4 cup mayonnaise

 * 1/2 cup grated cotija cheese

 * 2 tablespoons chili powder

 * 1 tablespoon lime juice

 * 1/2 teaspoon ground cumin

 * Chopped cilantro for garnish

 * Lime wedges for serving

Instructions:

 * Grill the corn: Preheat a grill to medium-high heat. Grill the corn, turning occasionally, for 10-15 minutes, or until lightly charred all over.

 * Combine toppings: In a small bowl, whisk together the melted butter, mayonnaise, chili powder, lime juice, and cumin.

 * Assemble the elote: Transfer the grilled corn to a platter. Brush each cob generously with the butter-mayonnaise mixture. Sprinkle with cotija cheese, cilantro, and a pinch of chili powder.

 * Serve: Serve immediately with lime wedges for squeezing over the corn.

Tips:

 * For a spicier elote, add a pinch of cayenne pepper to the butter-mayonnaise mixture.

 * You can also add other toppings to your elote, such as chopped jalapeños, crumbled queso fresco, or a drizzle of hot sauce.

 * If you don't have a grill, you can roast the corn in the oven. Preheat the oven to 400°F (200°C). Place the corn directly on the oven rack and roast for 15-20 minutes, turning occasionally.

 * Elote is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.

Enjoy your delicious and authentic Mexican street corn!