Elote (Mexican Street Corn) 🌽

Zubereitung

1. 1

   Preheat a grill (or a dry cast-iron pan) very hot. Brush corn with butter and grill 8–10 minutes, turning often, until kernels blister and char in spots.

2. 2

   While still hot, roll each ear in more butter, then paint with mayo/crema on all sides.

3. 3

   Dip into the crumbled cotija — shake to coat, press only where needed so the cheese sticks to the mayo.

4. 4

   Finish with chili powder and a hard squeeze of lime; cilantro if you're team cilantro.

5. 5

   Stand upright in a cup, lime wedge on top, serve immediately before the coating sets.