Elote
Grilled corn on the cob slathered with a creamy, tangy sauce, sprinkled with cotija cheese, chili powder, and toasted coconut flakes for a unique twist.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 4 ears corn on the cob
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup cotija cheese
- 1 whole lime
- 1 tsp chili powder
- ¼ cup coconut flakes
- ½ tsp salt
Instructions
- 1
Preheat grill to medium-high. In a small bowl, mix 1/2 cup mayonnaise, 1/2 cup sour cream, and 1/2 tsp salt until smooth.
- 2
Grill 4 ears of corn, turning occasionally, until charred in spots and tender, about 10-12 minutes.
- 3
Spread the mayo mixture evenly over each hot corn cob, using about 2 tbsp per ear.
- 4
Sprinkle 1/2 cup cotija cheese and 1 tsp chili powder over the corn, turning to coat.
- 5
Toast 1/4 cup coconut flakes in a dry skillet over medium heat until golden, about 2-3 minutes.
- 6
Sprinkle toasted coconut over the corn and squeeze the juice of 1 lime over the top. Serve immediately.
- 7
Optional: add a pinch of cayenne or smoked paprika for extra heat.
Tools you’ll need
- Grill
- Small bowl
- Pastry brush
- Skillet
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