HC’s Elotes
- INGREDIENTS
- 1/4 cup really good mayonnaise
- 1/4 cup Mexican crema
- 1/2 cup finely crumbled cotija or feta cheese (plus more for serving)
- 1/2 teaspoon guajillo chili powder (plus more for serving)
- 1/2 teaspoon cumin seeds (whole and freshly cracked and toasted, plus more for serving)
- 1/2 teaspoon ancho chili powder (plus more for serving)
- 1/8 teaspoon Salt and Pepper each
- 1 medium clove fresh garlic (finely minced (about 1 teaspoon))
- 1/4 cup finely chopped cilantro
- 4 ears shucked corn
- 1 lime (cut into wedges)
- Wood Fire or CHARCOL:
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate.
- GAS:
- Or, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
- While coals heat, combine mayonnaise, sour cream, cheese, chili powders, cumi seeds, garlic, s & p, and cilantro in a large bowl. Stir until homogenous and set aside.
- When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
- Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and spices and serve immediately with lime wedges.
