Elote (Mexican Street Corn)
(courtesy of Margie Runquist, co-owner, Jeff Runquist Wines in Plymouth, Calif. Serves 6)
Vegetable oil, for brushing
6 ears corn, shucked
½ cup mayonnaise
½ cup sour cream, crème fraîche, or Mexican crema
2 cloves garlic, minced
½ cup queso fresco or Cotija cheese crumbles (can also use grated Parmesan)
1 teaspoon chili powder
½ teaspoon cayenne powder
½ cup cilantro, finely chopped
1 teaspoon kosher salt
Lime wedges
In a small bowl, combine mayonnaise, sour cream/crème fraîche/Mexican crema, garlic, cilantro, chili powder, cayenne, and salt. Thoroughly mix and set aside. Spread cheese crumbles on a plate.
Brush grill grate with vegetable oil. Heat grill to high heat. Place corn directly on the grill, turning occasionally, until corn is cooked and lightly charred, about 10 minutes. Immediately brush corn with mayonnaise mixture. Then roll corn cob in cheese crumbles and sprinkle with cilantro. Squeeze lime over corn to taste and serve immediately.
