Mexican Street Corn (Elotes)

Last Monday was a bookclub night for me and my 'bookies'. We always make an evening out of our meetings with decor, drinks and food in the spirit of the book we have read. We just finished reading a book about a Mexican-American family living in L.A. so the theme for dinner was Mexican. I decided to make the Mexican street corn known as Elotes. Corn on the cob is shucked, grilled and then slathered with a mayo-sour cream mixture with garlic, cheese and cilantro, and is a beloved street food all over Mexico. It is usually presented on a sturdy stick for eating while strolling around town. This recipe is so easy and delicious, I predict that you will be eating your corn this way all summer long. 

Grilled Mexican Street Corn (Elotes)
​1/4 c Best Foods mayonnaise
1/4 c sour cream or Mexican crema
1/2 c finely crumbled Feta cheese or Cotija 
1/2 tsp chipotle chile powder (any chile powder will work but the smokiness of the chipotle is wonderful)
1 medium clove garlic, finely minced (about 1 tsp)
1/4 cup finely chopped cilantro leaves and tender stems
​pinch of salt and pepper
6 ears shucked corn, cut in half or left whole
1 lime, cut into 12 wedges

​Preheat a gas grill or get your charcoal started.
Combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, salt and pepper and cilantro in a large bowl. Stir until blended 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 8-10 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 chili powder if desired and serve immediately with lime wedges.