We ran bartaco’s grilled Mexican street corn recipe in the AJC earlier this month and it’s delicious. I don’t know where that recipe had been all my life. I’ve appended it down below.
Ingredients:
6 ears yellow corn 1/2 cup grated cotija Elote Mayo (see recipe) Cayenne to taste Lime wedges, for garnish Elote Mayo 1/4 cup mayonnaise 1/4 cup sour cream 1 1/2 tablespoons lime juice 1/2 teaspoons ancho powder 1/2 teaspoons kosher salt 1/4 teaspoon cayenne
Preparation:
Remove husks and silk from corn. Trim ends if needed.
Heat grill to medium-high. Cook corn, rotating regularly, until lightly charred on all sides, about 5 minutes. Remove from grill and break each ear in half.
Put cojita on a plate. Brush warm corn with Elote Mayo, dividing evenly between 12 half ears, and roll each piece in cojita. Sprinkle lightly with cayenne and serve garnished with a lime wedge. Serves: 6
Elote Mayo:
In a small bowl, stir together mayonnaise, sour cream, lime juice, ancho powder, salt and cayenne. Taste for seasoning. May be prepared ahead of time and refrigerated until needed. Makes: 1/2 cup