Elote (Mexican Street Corn)

Ingredients

• 4 ears corn, husked
• 2 tbsp butter, melted
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1 tsp chili powder (or Tajín)
• 1/2 tsp smoked paprika
• 1 clove garlic, minced
• Juice of 1 lime
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. Brush corn with melted butter on all sides.
2. Broil for 10–12 minutes, turning every few minutes, until charred in spots all around.
3. Mix mayonnaise, sour cream, garlic, and half the lime juice in a small bowl.
4. Brush or spread the mayo mixture generously over each ear of hot corn.
5. Sprinkle with cotija, chili powder, and smoked paprika. Squeeze remaining lime over the top and finish with cilantro.

Notes

Cut ears in half if too long for the pot. Feta works as a cotija substitute.