Elote - Mexican Street Corn

• servings: 6 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

6 ears of corn (husk left intact)

½ cup mayonnaise

½ cup sour cream

1 tablespoon Sriracha ()

2 tablespoons lime juice (freshly squeezed)

¼ cup chicken stock

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon sugar

¾ cup cotija cheese (broken down into small chunks)

2 tablespoons cilantro (finely chopped)

ground chili powder (to taste)

Directions

Over a medium-hot grill roast the corn until the husks are charred, about 10 minutes if done over the stove grill. Turn the husk occasionally to uniformly char the husk while not burning the kernels underneath it. Set the charred husk aside to cool, then shuck them and cut off the corns from the cob.

Meanwhile, in a small bowl mix together the mayonnaise, sour cream, hot sauce, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside

When ready to eat, in a large skillet add the corn and the mayonnaise mixture and sauté over medium-low heat until warm. Pour into a bowl, and garnish with cilantro, cotija cheese, and chili powder.

Nutrition

• Calories: 299 kcal
• Total Fat: 23 g
• Saturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 35 mg
• Sodium: 816 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 7 g