Smoky Elote (Mexican Street Corn)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Yield: 4 servings
- 4 ears corn-on-the-cob
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, crushed
- 1 teaspoon lime zest
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon Wright’s® Hickory Liquid Smoke
- 2 tablespoons grated Queso Fresco
- Preheat grill or grill pan over medium-high heat. Peel husks from corn.*
- Combine mayonnaise, sour cream, cilantro, garlic, lime zest, cumin and Wright’s Liquid Smoke in small bowl. Divide mixture in half.
- Brush corn with half of mayonnaise mixture. Grill corn 6 minutes, turning occasionally until corn is slightly charred and tender.
- Brush with remaining mayonnaise mixture and sprinkle with Queso Fresco and additional cilantro. Serve with lime wedges if desired.
*For a pretty presentation and to make handling hot corn easier, use the husks as handles. Pull the husks back but leave attached at the base to form a tail-like handle. Remove the silk from the corn. Tie husk with a kitchen string. Cut off excess if desired. Soak the husk “tails” in cold water for about 10 minutes before grilling to prevent burning, or hang the husks over the edge of the grill during cooking.
To serve Street Corn as a snack or appetizer, break the corn cobs in half and skewer with wooden skewers or popsicle sticks.