Instructions:
1. **Prep the Corn:** You have a few options here!
* **Grilling:** Preheat your grill to medium-high heat. Place the husked corn directly on the grill grates and cook for 8-10 minutes, rotating occasionally, until the kernels are tender and slightly charred.
* **Boiling/Steaming:** Bring a large pot of water to a boil. Add the husked corn and cook for 5-7 minutes, or until tender-crisp. Alternatively, steam the corn for 10-15 minutes.
* **Roasting:** Preheat your oven to 400°F (200°C). Place the husked corn on a baking sheet and roast for 20-25 minutes, turning halfway through, until tender and slightly golden.
2. **Make the Crema:** In a small bowl, combine the mayonnaise, sour cream (or Mexican crema), crumbled Cotija cheese, fresh lime juice, chili powder, and cayenne pepper (if using). Stir until well combined.
3. **Assemble the Elote:** Once the corn is cooked, a slight tricky step might be how to hold each corn cob without making a mess, transfer it to a serving platter.
4. **Dress the Corn:** Generously brush or spread the prepared crema mixture all over each ear of corn. You want a good, thick coating!
5. **Garnish and Serve:** For an extra flourish, sprinkle with additional crumbled Cotija cheese and a dusting of chili powder. Optionally, garnish with fresh chopped cilantro. Serve immediately with lime wedges for an added zesty kick.
Short Tips:
* **Fresh Corn is Key:** Opt for fresh, in-season corn for the best flavor and texture.
* **Don’t Skimp on the Cotija:** This salty, crumbly Mexican cheese is essential for authentic elote flavor.
* **Adjust Spice to Your Liking:** Feel free to increase or decrease the chili powder and cayenne pepper based on your heat preference.
* **Experiment with Toppings:** While traditional, you can also try a sprinkle of smoked paprika or a drizzle of hot sauce for extra pizzazz.
* **Serving Suggestion:** Elote makes a fantastic side dish for tacos, grilled meats, or anything that needs a burst of vibrant flavor!
