Rye Free Classic Elote

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

4 ears of corn, husks removed
1 tbsp neutral oil (such as canola oil or vegetable oil)

For the coating

3 tbsp mayonnaise
Primal Kitchen Mayo Made With Avocado Oil, 12 fl oz Chosen Foods Classic Avocado Oil Mayo - 12 fl oz Primal Kitchen Mayo made with Avocado Oil, 17 fl oz Sir Kensingtons Avocado Mayo - 12 OZ Sir Kensington's Classic Mayonnaise - 12 fl oz
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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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