Mexican Elote April 19, 2021 Jump to RecipePrint RecipeYield: 4 servings Tools baking sheet foil pastry brush prep bowl measuring spoons tongs cutting board knife dry measuring cups small bowl Ingredients 4 ears of corn, shucked 2 tsp olive oil small bunch cilantro ¼ cup mayonnaise ¼ cup sour cream ⅛ tsp garlic powder ½ tsp chili powder ¾ cup crumbled Cotija cheese ½ lime, cut into wedges Steps 1. Preheat oven to 425°F. Line baking sheet with foil. 2. Set corn on baking sheet. Add oil to a small bowl and use a pastry brush to evenly coat corn with oil. 3. Roast corn until golden brown, about 25 minutes. Move to a plate. 4. Meanwhile, cut stems away from cilantro and finely mince. Measure 2 Tbsp. Set aside. 5. Add mayonnaise, sour cream, garlic powder, and chili powder to small bowl. Stir well. 6. Use a pastry brush to brush corn with mayonnaise mixture. Use tongs to rotate and brush all sides. 7. Sprinkle corn with cotija and cilantro. Juice lime on top. TASTE & SHARE!
