Description
A nice way to have elote without having to eat it straight off the husk.
Ingredients
- 6 ears corn in the husk
- ½ cup mayonnaise
- 1 lime, juiced
- 1 teaspoon hot sauce
- ½ teaspoon mild chile powder
- ¼ teaspoon smoked paprika
- ½ cup crumbled Cotija cheese
- ½ cup coarsely chopped cilantro
- 3 scallions, sliced
Instructions
- Soak corn in cold water for at least 1 hour.
- Mix mayonnaise
- lime juice
- hot sauce
- chile powder
- and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source
- 15 to 20 minutes. Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred
- 3 to 5 minutes. Remove and let cool.
- Cut kernels off the cob. Combine corn kernels
- Cotija cheese
- cilantro
- and scallions in a large bowl. Fold in chile-lime mayonnaise.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 35 mins
Servings: 6