Grilled Mexican Street Corn

Dress the Corn: Once grilled, transfer the corn to a platter. Use a brush or spoon to evenly coat each ear with the prepared crema sauce. Sprinkle generously with crumbled cotija or feta cheese. Add a bit more ground chipotle pepper if you like it spicier.

Serve: Offer the grilled corn with additional lime wedges for squeezing over the top right before eating.

Variations and Notes:

Spice Variations: Adjust the level of chipotle pepper to suit your heat preference, or experiment with other chili powders like ancho for a different kind of heat.

Herb Substitutions: If cilantro isn’t to your taste, fresh parsley or even a bit of mint could provide a fresh, herby alternative.

Adding Extras: For an extra touch of decadence, sprinkle some chopped bacon or a dash of smoked paprika over the top before serving.

This Grilled Mexican Street Corn (Elote) is not only easy to make but also endlessly adaptable and guaranteed to impress. Whether as a side dish for your next barbecue or as a tasty snack on a warm evening, it’s sure to become a favorite. Give this recipe a try and share your experience; it might just earn a permanent spot in your summer recipe collection!