Spicy SoCal Street Corn (Elotes)
6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, (sub option: light sour cream)
1/4 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
¼ tsp ground chipotle pepper, to taste
¼ tsp chili powder, to taste
2 tsp lime zest, from one lime
2 Tbsp lime juice, from one lime
1/2 cup cotija cheese, crumbled (sub option: parmesan cheese)
Lime wedges, to serve
- Heat a gas or charcoal grill to 400F.
- Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt (or garlic salt) if needed. (Crema has a little salt already, so may not need it). Put aside.
- Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
- Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.
Cook’s Note - Another option after grilling, it to cut corn cobs in half or thirds and put wooden kabob sticks in cob to serve. Or use grilled corn and sauce to add to bed of romaine lettuce and black beans for a quick summer salad.