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Elote: Mexican Street Corn

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Ingredients Method Notes

Ingredients
  

  • 6 ears corn shucked, rinsed
  • Vegetable oil for brushing if air frying
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/3 cup grated cotija cheese
  • 3 tsp. chili powder
  • Chopped fresh cilantro and lime wedges for serving

Method
 

  1. For Grilling:
  2. Prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat).
  3. Grill corn, turning often, until slightly charred all over, about 10 minutes.
  4. Meanwhile, in a small bowl, mix mayonnaise and crema.
  5. Transfer corn to a platter. Brush with mayonnaise mixture. Top with cotija, chili powder, and cilantro. Serve warm or at room temperature with lime wedges alongside.
  6. For Air Fryer:
  7. Cut corn to fit in air-fryer basket (you may need to cut cobs in half).
  8. Brush corn all over with oil. Working in batches, arrange corn in basket and cook at 400°, turning halfway through, until tender, 10 to 12 minutes
  9. Meanwhile, in a small bowl, mix mayonnaise and creama.
  10. Transfer corn to a platter. Brush with mayonnaise mixture. Top with cotija, chili powder, and cilantro. Serve warm or at room temperature with lime wedges alongside.

Notes

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