Mexican Street Corn (Elote)
Elote is one of the best ways to eat corn on the cob.
4 ears of corn, shucked
3 tbsp Mexican crema or sour cream
4 tbsp queso fresco or feta cheese
1 ½ tsp chili powder or to taste
1/2 cup chopped cilantro, plus more for serving
Salt to taste
Lime wedges for serving
Preheat grill to medium high heat.
Mix the Mexican crema, queso fresco, chili powder, and cilantro in a bowl and season with salt to taste. Set aside.
Grill the corn for about 8 to 10 minutes turning occasionally until golden brown on all sides and lightly charred.
Remove corn from grill. Brush each corn with crema mixture. Sprinkle with cilantro, more queso fresco and chili powder if desired. Serve immediately with lime wedges.