Mexican Street Corn off the Cob

Описание: #MexicanStreetCorn #Elote #cookingwithshereen
In this recipe video, I show you how to make Mexican Street Corn off the cob (Elote). Plus, I share some cooking tips and tricks. I've found late summer corn is best. It's sweet and delicious. Recipe below....

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Mexican Street Corn off the Cob (Elote)
Recipe by shereen pavlides

6 ears of corn - husked
canola oil
kosher salt / fresh finely ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
1 chipotle in adobo - finely minced + 1 teaspoon adobo sauce
1 teaspoon chili powder
1 teaspoon paprika
1 lime - 1/2 freshly squeezed (2 tablespoons), 1/2 cut into wedges
2 teaspoons granulated sugar
1/4 cup crumbled Queso Fresco or Cotija
1/3 cup chopped cilantro

Heat grill for 10 minutes on medium heat.

Meanwhile: Mix mayonnaise, sour cream, chipotle, adobo sauce, chili powder, paprika and lime juice in a large bowl until smooth. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine.

Lightly brush corn cobs with canola oil to thinly coat. Place corn on the grill and cook until lightly charred all other, turning 1/4 turn, every 2 - 3 minutes. Lower the lid while grilling, to help the corn to fully cook. Total grilling time 8 - 10 minutes.

{Note: If the corn is getting too charred, place on the non-lit side of the grill and grill with lid down, cradling on and off the heated side as needed. Also don’t be alarmed if you hear the corn pop}.

Remove corn to cool enough to handle. Cut corn off the cob. Add corn into the bowl with the mayonnaise mixture. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Fold the corn into the mayonnaise mixture until fully combined. Remove to a serving bowl. Garnish with cheese and cilantro. Serve lime wedges on the side, for squeezing as desired.

Servies: 4
Prep: 10 minutes
Grill: 10 minutes.