Mexican Corn on the Cob (Elote)
  • 4 ears corn
  • ¼ cup mayonnaise
  • ¼ cups sour cream
  • ¼ cup freshly chopped cilantro leaves
  • 1 cup freshly grated Cotija cheese (feta will also do)
  • 1 lime, juiced
  • ½ teaspoon Ancho chili powder, (plus more to taste)
  • ½ teaspoon salt (plus more to taste)
  • ½ teaspoon fresh ground black pepper
  • ¼ teaspoon smoked paprika
  1. Mix together the mayonnaise, sour cream, cilantro, lime juice and chili powder in a bowl to combine and set it aside.
  2. Husk the corn and remove the silk. Grill the corn over a medium hot grill turning frequently until there is some charring and good even grill marks (8-10 minutes).
  3. Remove the corn from the grill and brush with the dressing.
  4. Sprinkle with grated cheese, and serve with additional chili powder, salt and lime wedges.
Recipe by Have You Eaten, SF? at