Grilled Mexican Street Corn (Elote)
 Slathered with a creamy, tangy sauce and dusted with chili powder and cotija cheese, this Mexican street corn takes your corn on the cob up a notch. Ingredients ¼ cup mayonnaise, best quality such as Hellmann's or Duke's ¼ cup sour cream 1 tablespoon fresh lime juice, from 1 lime, plus lime wedges for serving 1 small clove garlic, minced ½ teaspoon salt ¼ teaspoon sugar 8 ears corn, shucked 1 cup finely crumbled cotija cheese (see note) ⅓ cup finely chopped fresh cilantro Chipotle chile powder, for sprinkling ¼ cup mayonnaise, best quality such as Hellmann's or Duke's ¼ cup sour cream 1 tablespoon fresh lime juice, from 1 lime, plus lime wedges for serving 1 small clove garlic, minced ½ teaspoon salt ¼ teaspoon sugar 8 ears corn, shucked 1 cup finely crumbled cotija cheese (see note) ⅓ cup finely chopped fresh cilantro Chipotle chile powder, for sprinkling Instructions In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, salt, and sugar. Set aside. Heat the grill to medium-high (about 400°F). Place the ears of corn directly on the grill (no need to oil the corn or the grill first). Grill the corn, covered, turning occasionally, until the corn is cooked through and lightly charred, about 10 minutes. Let the corn sit for a few minutes until cool enough to handle. Combine the cotija cheese and cilantro on a large, flat plate. Using a pastry brush, coat each ear of corn with the mayonnaise/sour cream mixture and then lightly roll each ear in the cotija/cilantro mixture. Sprinkle each ear all over with a pinch of chipotle chili powder. Serve warm with lime wedges. Note: Most large supermarkets carry cotija cheese (look for it near the Mexican cheeses or the feta cheese), but if you're unable to find it, feta cheese makes a good substitute. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, salt, and sugar. Set aside. Heat the grill to medium-high (about 400°F). Place the ears of corn directly on the grill (no need to oil the corn or the grill first). Grill the corn, covered, turning occasionally, until the corn is cooked through and lightly charred, about 10 minutes. Let the corn sit for a few minutes until cool enough to handle. Combine the cotija cheese and cilantro on a large, flat plate. Using a pastry brush, coat each ear of corn with the mayonnaise/sour cream mixture and then lightly roll each ear in the cotija/cilantro mixture. Sprinkle each ear all over with a pinch of chipotle chili powder. Serve warm with lime wedges. Note: Most large supermarkets carry cotija cheese (look for it near the Mexican cheeses or the feta cheese), but if you're unable to find it, feta cheese makes a good substitute. Nutrition Information Powered by Per serving (8 servings) Serving size: 1 ear corn Calories: 208 Fat: 13 g Saturated fat: 5 g Carbohydrates: 20 g Sugar: 7 g Fiber: 2 g Protein: 7 g Sodium: 313 mg Cholesterol: 22 mg Per serving (8 servings) Serving size: 1 ear corn Calories: 208 Fat: 13 g Saturated fat: 5 g Carbohydrates: 20 g Sugar: 7 g Fiber: 2 g Protein: 7 g Sodium: 313 mg Cholesterol: 22 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.