Elote Mexican Street Corn (Printable Version)
# What You'll Need:
01 -
6 ears of corn, husk left intact
02 -
½ cup mayonnaise
03 -
½ cup sour cream
04 -
1 tablespoon Sriracha
05 -
2 tablespoons freshly squeezed lime juice
06 -
¼ cup chicken stock
07 -
1 teaspoon salt
08 -
1 teaspoon black pepper
09 -
1 teaspoon sugar
10 -
¾ cup cotija cheese, broken down into small chunks
11 -
2 tablespoons finely chopped cilantro
12 -
ground chili powder, to taste
# How to Make It:
01 -
Over a medium-hot grill roast the corn until the husks are charred, about 10 minutes. Turn the husks occasionally to achieve uniform charring without burning the kernels. Set aside to cool, then shuck them and cut the kernels off the cob.
02 -
In a small bowl, combine mayonnaise, sour cream, Sriracha, lime juice, chicken stock, salt, pepper, and sugar. Mix thoroughly and set aside.
03 -
In a large skillet, add the corn kernels and the prepared sauce. Sauté over medium-low heat until warm. Transfer to a serving bowl and garnish with cilantro, cotija cheese, and chili powder.
# Handy Tips:
01 -
This classic Mexican street food can be made on a stovetop grill if outdoor grilling isn't an option.