Mexican Street Corn (Elote)
For the sauce, mix the mayo and sour cream, lightly season with salt and pepper and a couple squeezes of lime. Set aside
Grill the corn. You want a good char on all sides of the corn. On my grill this takes about 4 minutes per quarter, so about 16 minutes total.
When the corn is done, lay them on a platter. Slather on the mayo sauce. Top with the cilantro, cotija cheese and chile powder to taste. Consume before or after your tamale😊
If you like it spicy, you can drizzle your favorite hot sauce on it.
My favorite tamale paring with the Elote is the Green Chile Pork and Cheese or the Red Chile Pork. A perfect summer treat.
Click here to find your tamales:
You can also take the corn off the husk and turn it into a delicious summer salad
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