When corn is in peak season, it requires little to no manipulation other than being steamed, grilled or roasted but this recipe will have you mowing down row after row of brightly flavoured kernels faster than it'll take you to realize that in your hasty consumption, most of the toppings have made their way onto your shirt. Mexican-style street corn or elotes have been steadily gaining popularity across North America thanks to its use of already familiar corn on the cob, only elevated with salty, tart and mildly spicy additions of Cotija cheese, lime juice, as well as beloved all-purpose Mexican seasoning spice Tajin. A robustly flavoured spice combining two of Mexico's most notable flavours: spice and citrus, Tajin can be used to season just about anything but is very commonly used liberally dusted over fresh mango or pineapple and of course as depicted in this recipe, brightening up sweet and freshly charred corn on the cob.
Elotes 3 Steps
To prepare the sauce, in a small bowl combine the sour cream, mayo, chopped cilantro, lime zest, lime juice as well as the rasped garlic clove, mix until even and set aside.
Grill the ears of corn on a well oiled barbecue until cooked on all sides, but not burnt. Allow to cool for 5 minutes before proceeding to the next step.
Brush the sauce on all sides of the corn and then sprinkle all over with the crumbled cotija cheese as well as a sprinkle of the Tajin seasoning. Serve with additional chopped cilantro and lime wedges.