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Mexican Elote

Prepare a popular Mexican street food – corn with cheese, mayo, chili, and lime!

Prepare a popular Mexican street food – corn with cheese, mayo, chili, and lime!

Yield: 4 servings

Start Cooking

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

baking sheet

foil

pastry brush

prep bowl

measuring spoons

measuring spoons

tongs

cutting board

knife

dry measuring cups

small bowl

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Always wash your hands before cooking and make sure an adult is present. View Safety Skills for all our guidelines.

Preheat oven to 425°F. Line baking sheet with foil.

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Set corn on baking sheet. Add oil to a small bowl and use a pastry brush to evenly coat corn with oil.

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4 ears of corn, shucked

2 tsp olive oil

Roast corn until golden brown, about 25 minutes. Move to a plate.

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Meanwhile, cut stems away from cilantro and finely mince. Measure 2 Tbsp. Set aside.

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small bunch cilantro

Add mayonnaise, sour cream, garlic powder, and chili powder to small bowl. Stir well.

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¼ cup mayonnaise

¼ cup sour cream

⅛ tsp garlic powder

½ tsp chili powder

Use a pastry brush to brush corn with mayonnaise mixture. Use tongs to rotate and brush all sides.

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Sprinkle corn with cotija and cilantro. Juice lime on top. TASTE & SHARE!

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¾ cup crumbled Cotija cheese

½ lime, cut into wedges

Hungry For More?

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