Whenever we go back to my husband’s hometown for any of the summer holidays—Flag Day, July 4th, or Labor Day—there’s always a little taco cart sitting at the park with the rest of the food trucks.
This one cart always has a line stretching out in front and around the corner with people waiting to get their mitts on classic street tacos, burritos, and grilled Mexican street corn (elotes) slathered in sauce.
When we are far away from the lively celebrations of his hometown, my husband and I can relive the fun by grilling corn and making our own version of Mexican street corn in just a few minutes. The charred kernels and the tangy sauce really make this different from your everyday corn on the cob.
INGREDIENTS
6 ears fresh corn on the cob, husked
Vegetable oil
2-3 tablespoons mayonnaise
2-3 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon chili powder
Dash of cayenne pepper
Salt and pepper, to taste
1/4 cup crumbled queso fresco
1/4 cup chopped fresh cilantro
INSTRUCTIONS
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