Grilled Elote Bowl
This recipe for elote (Spanish for 'corn') is based on the classic Mexican street food of grilled corn slathered in a creamy ancho chili and lime sauce with Cotija cheese. We put it in a bowl, though you can also grill the corn on the cob and eat it that way.
INSTRUCTIONS
Preheat the grill to medium-high heat.
Husk the corn, then grill, turning frequently, on all sides until the kernels start to char, about 5-8 minutes. Once all the corn cobs are done, let them cool slightly, then cut off all the kernels from the cobs.
In a medium bowl, combine the mayonnaise, sour cream or crema, Cotija cheese, chili powder, garlic and cilantro. Pour cooked corn kernels into the mixture and toss until the corn is fully coated. (Alternatively, if you want to leave the corn on the cob, spread the mixture on the corn cobs at this step).
Pour the corn mixture into serving dishes and sprinkle with more cheese and chili powder. Serve immediately with lime wedges and a sprig of cilantro.
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