Ingredients:

  • 4 ears fresh corn, husks removed and cleaned
  • 1 tablespoon olive oil (15 ml)
  • 1/2 cup mayonnaise (120 ml)
  • 1/4 cup sour cream or Mexican crema (60 ml)
  • 1/4 cup finely grated cotija cheese (or queso fresco), plus extra for garnish (30g)
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon lime juice, freshly squeezed
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat grill to medium-high heat. Brush corn lightly with olive oil.
  2. Grill corn, turning occasionally, until lightly charred on all sides (about 10-15 minutes). Alternatively, bring a large pot of water to a boil. Add corn and boil for 5-7 minutes, or until kernels are tender-crisp.
  3. In a medium bowl, whisk together mayonnaise, sour cream (or crema), cotija cheese, cilantro, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
  4. While the corn is still warm, brush or spread generously with the Elote dressing.
  5. Sprinkle with extra cotija cheese and chili powder. Serve immediately.