The BEST Mexican Street Corn (Elote Recipe)

TO GRILL YOUR CORN: Heat your grill to roughly 400 degrees F. You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**

Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.

TO SAUTE THE CORN: You can cook the corn in a skillet over medium high heat. Add in a little oil and once hot, add in the corn. Cook for a few minutes on each side until it starts to darken a little.

Mix the topping sauce by stirring together the Mexican Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.

Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro. ENJOY!

**You can also make this by cooking the corn in the oven. Preheat the oven to 425 degrees. Lightly spray the husked corn on the cob with cooking spray and wrap in foil individually. Roast for 20-25 minutes.

– Canned corn: if using canned corn, simple heat it in a large skillet (or serve it cold) and then mix it with the sauce.

Storage Instructions – Store leftover corn in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a fresh squeeze of lime before serving.