Elote Mexican Street Corn

Ingredients

• 4 ears of sweet corn, still in husk
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons fresh cilantro
• 1 teaspoon ancho chile powder
• ½ teaspoon taco seasoning
• 1 tablespoon finely sliced green onions
• 2 teaspoons fresh lime juice
• 1 teaspoon lime zest
• 1⁄3 cup Cotija cheese (crumbled)
• Lime wedges (for garnish)
• Red/green jalapeno slices (for garnish)
• Southwest ranch dressing (for garnish)

Instructions

• Soak corn in water for 30 minutes.
• Heat a gas grill to 400°, or a charcoal grill to medium-high heat.
• Place corn, husks and all, on grill and cover.
• Grill corn completely, turning every 5 minutes, or until husks have been scorched on each 90-degree turn, to preferred doneness (approximately 20 minutes).
• Remove corn from grill and allow to cool slightly.
• While corn is cooling, begin preparing corn toppings.
• Combine mayonnaise, sour cream and lime juice, and whisk vigorously. Stir together ancho chile powder and taco seasoning.
• After cooling slightly, remove husks and silks from corn and discard.
• Slather 4 ears of corn in mayonnaise mixture, coating ears of corn evenly.
• Sprinkle seasoning blend evenly over all sides of 4 ears of corn.
• Sprinkle crumbled Cotija cheese evenly over all sides of 4 ears of corn.
• Place corn on serving platter and sprinkle lime zest and cilantro evenly over tops of corn.
• Garnish plate with lime wedges, jalapeno slice and dots of southwest Ranch. Add bamboo skewers and enjoy this Summer Festival staple in your own backyard!