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Grilled Mexican Street Corn Plated

Grilled Mexican Street Corn

Grilled corn slathered in a rich, creamy sauce with cotija cheese, lime, and chili all invited to the party
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 4
Calories 289 kcal

Equipment

  • Grill
  • Mixing Bowl

Ingredients
  

  • 4 ears Corn, on the cob with husk
  • ½ cup Mexican Crema Available at most grocery stores
  • ¼ cup Mayonnaise
  • ½ Lime, juiced
  • ½ cup Cotija Cheese If desperate, sub Feta
  • 1 tbsp. Chili Powder Plus additional for topping
  • 1 handful Fresh Cilantro, chopped

Instructions
 

  • Soak the ears of corn (husk on) for 15 minutes. Preheat a grill to medium heat. Grill the corn for about 20 minutes, making a ¼ turn about every 5 minutes.
    Grilled Mexican Street Corn on grill
  • Meanwhile, in a mixing bowl combine the crema, mayonnaise, lime juice, cotija cheese, and chili powder.
  • Remove the husks from the finished corn and coast with sauce. Sprinkle over cilantro and any other additional desired amounts of chili powder or cotija cheese. Serve immediately.
    Grilled Mexican Street Corn Plated
Keyword Corn on the cob, Elote, Elotes, Grilled, Street Corn, Street Food, Under 500 Calories