Elotes topped with Bacon
Prep: 15 minutes
Cook: 8 minutes • Serves: 4
1/2cup (2 oz) finely crumbled cotija or feta cheese, plus more for serving
1/4cup sour cream or Mexican Crema
1/4cup finely chopped fresh cilantro leaves and tender stems
1 clove garlic, finely minced
1/2teaspoon ancho or guajillo chile powder, plus more for serving
4ears corn, shucked
1 lime, cut into wedges
1.Heat charcoal or gas grill to medium, about 400 degrees.
2.While grill is heating, combine cheese, mayonnaise, sour cream or crema, cilantro, garlic and chile powder in a large bowl. Stir until smooth and set aside.
3.When grill is hot, oil grates and place corn directly over heat. Cook, rotating occasionally until cooked through and charred in spots on all sides, about 8 minutes.
4.Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with chopped bacon, extra cheese and chile powder; serve immediately with lime wedges.