Easy Mexican Street Corn Recipe (Esquites / Elote)

1. 1

   Husk the corn and remove all silk. Rinse under cold water and pat dry.

2. 2

   In a large pot, bring water to boil. Add corn and cook for 5-7 minutes until tender.

3. 3

   Drain the corn and let it cool slightly. Cut the kernels off the cob into a bowl.

4. 4

   In a separate bowl, mix lime juice, mayonnaise, chili powder, salt, and pepper.

5. 5

   Add the corn kernels to the mixture and stir well to combine.

6. 6

   Serve warm, topped with crumbled cotija cheese and chopped cilantro.

Per serving