Lunch: Mexican Street Corn (Elote)
Recipe by Candace Braun Davison Forget plain old butter—these kernels get the star treatment.
Ingredients
4 ears corn, shucked and cleaned
1 jar mayonnaise
chili powder
1/3 c. Grated cotija cheese
1 lime, cut into wedges
1 bunch cilantro, leaves on
Instructions
Grill corn, turning every few minutes, until the kernels are tender and a deeper golden yellow, 15 to 18 minutes.
Top with mayo, chili powder, cotija cheese, and a sprinkle of lime juice. Garnish with torn cilantro. Serve.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
