Elote with Roasted Garlic Mayonnaise (Mexican Roasted Street Corn)
There's nothing better than sweet corn in the summer. This recipe envelopes those delicious kernels with creamy Roasted Garlic Mayonnaise, cojita cheese, fresh lime, chili pepper and cilantro. The perfect side for a 4th of July feast.
4 ears of corn (remove the silks, then pull the husks back over)
1/2 cup Roasted Garlic Mayonnaise
1/2 cup grated cojita cheese
Chili powder, to taste
Handful of chopped fresh cilantro
Preheat the oven to 350F and place corn directly on the oven rack. Roast for 30-35 minutes. Once corn has cooled enough to touch, peel back the husks and top each ear with 2 tablespoons of Roasted Garlic Mayonnaise.
Next, sprinkle with about 2 tablespoons each of cojita cheese then top with chili powder and fresh cilantro. Finish with a squeeze of lime. Enjoy while still warm.