Nickel Allergy Friendly Classic Elote
Total time25 min
Prep time10 min
Cook time15 min
4.5(29)
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Learn more →Ingredients
4 servings
- 4 ears of corn, husks removed
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the coating
- 3 tbsp mayonnaise
- 3 tbsp mexican crema or sour cream
- 1 tbsp fresh lime juice (from about ½ lime)
- ½ tsp chili powder
- ¼ tsp kosher salt
For finishing
- ¾ cup cotija cheese, finely crumbled
- 1 tsp chili powder
For serving
- 2 limes, cut into wedges
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Heat a grill or grill pan over medium-high heat until very hot, about 5 minutes. Brush the corn ears all over with the oil.
- 2
Place the corn on the grill and cook, turning with tongs every 2–3 minutes, until the kernels are charred in spots and tender throughout, 10–12 minutes total.
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