Elote

• corn, husked4 piece
• mayonnaise3 tbsp
• sour cream3 tbsp
• cotija, finely crumbledfeta substitutes80g
• chili powder1 tsp
• lime, cut into wedges1 piece
• cilantro, chopped (optional)¼ bunch

Method

1. 1

   Husk the corn and trim ends; rub lightly with oil.

2. 2

   Grill over medium-high heat, turning often, until kernels are blistered and charred.

   Wood fire is best, gas grill is fine, broiler works in a pinch.

3. 3

   Whisk together mayonnaise and sour cream into a smooth crema.

4. 4

   Brush hot corn generously with the crema mixture.

   The corn needs to be hot so the topping clings.

5. 5

   Roll in crumbled cotija to coat all sides.

6. 6

   Dust with chili powder and chopped cilantro; serve with lime wedges.

Per serving

235

kcal

8g

protein

22g

carbs

14g

fat