- Prepare the Grill: Preheat your grill to medium-high heat (around 350-400°F or 175-200°C).
- Grill the Corn: Remove the husks and silk from the corn, leaving the stems attached for easy handling. Brush each ear of corn with vegetable oil and season with salt and pepper. Grill the corn, turning occasionally, until it’s nicely charred on all sides, about 10-12 minutes.
- Prepare the Toppings: While the corn is grilling, prepare the toppings. In a small bowl, combine the mayonnaise and sour cream to create the creamy sauce. In another bowl, mix the crumbled queso fresco or cotija cheese with chili powder.
- Assemble the Elote: Once the corn is done, remove it from the grill. Using a brush or a spoon, generously coat each ear of corn with the creamy sauce, making sure it’s well-covered.
- Add the Cheese: Roll the sauced corn in the queso fresco or cotija cheese mixture, ensuring it sticks to the creamy layer.
- Garnish: Sprinkle each ear of corn with chopped fresh cilantro, and serve with lime wedges on the side for a burst of citrusy flavor.
- Serve and Enjoy: Your Mexican Street Corn, or Elote, is now ready to be devoured. Serve it hot and savor the explosion of flavors with every bite!
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