Mexican Street Corn: Elote
Food & Wine
We love this recipe we found on Food & Wine for Elote, Mexican Street Corn, from Adrian Harris & Jeremy Inglett, the Vancouver duo known as The Food Gays. It’s creamy, cheesy and addicting!
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Ingredients
4 ears of corn, shucked and halved crosswise
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/4 cup feta or cojita cheese, plus more for serving
1/2 cup chopped cilantro, plus more for serving
2 garlic cloves, minced
Juice of 1/2 lime, plus wedges for serving
Preheat the oven to 400°. Place the corn on a foil lined baking sheet. Roast for 30 to 40 minutes, turning every 10 minutes or so, until lightly charred all over but not burned.
Meanwhile, in a bowl, stir together the mayonnaise, sour cream, feta, cilantro, garlic and lime juice
Brush the corn generously with the sauce. Top with feta and cilantro and serve immediately with lime wedges.
