Mexican street corn, also known as "elotes," is a popular dish in Mexico and throughout the United States. It's a simple yet delicious way to enjoy fresh corn on the cob. This Mexican Street Corn recipe calls for just a few ingredients, but they all come together to create a flavor explosion that's sure to blow your friends and family away.

The star of this recipe is the sweet corn, which is grilled to perfection on a medium-high heat grill. The charred and slightly caramelized kernels add a smoky flavor and texture to the dish. Once the corn is cooked, it's time to add the toppings.

The creamy and flavorful sauce is made with avocado, cilantro, garlic, mayonnaise and lime juice. This combination of ingredients creates a smooth and tangy sauce that's bursting with flavor. Chili powder is also added to give the sauce a bit of heat, and iodized salt and ground black pepper is also used to season it to taste.

To assemble the Mexican street corn, spread or drizzle the sauce over the warm corn, making sure to coat it evenly. Then, sprinkle crumbled fresco cheese on top of the sauce. This cheese is a soft, fresh cheese that crumbles easily, adding a creamy and slightly salty flavor to the dish. Additional cilantro, chili powder and lime wedges can be used to garnish the dish, adding even more flavor and color.

Mexican street corn is traditionally served on the cob, but it can also be enjoyed off the cob in a bowl, known as "esquites." Simply cut the kernels off the cob and mix them with the sauce and cheese. This makes it easier to eat and is a great option for those who don't like to eat corn on the cob.

This Mexican street corn recipe is a crowd-pleaser that's perfect for any occasion. The combination of smoky corn, creamy sauce and crumbled cheese creates a taste and texture that's hard to beat. Whether you're enjoying it at a summer barbecue or as a side dish for a weeknight dinner, this recipe is sure to be favorite.  

Prep Time:  10 minutes   |    Cook Time:  8 minutes   |    Total Time:  18 minutes   |   Servings:  4

Ingredients:

• 4 ears sweet corn
• 1 avocado
• 1/2 cup cilantro, plus additional for garnish
• 1/4 cup  Burman's  Mayonnaise
• 1/2 cup crumbled  Pueblo  Lindo  Fresco Cheese, plus additional for garnish
• 2 cloves garlic
• 1 teaspoon  Stonemill  Chili Powder, plus additional for garnish
• 2 tablespoons lime juice
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• lime wedges, for garnish

Directions:

1. Preheat grill to medium-high heat.
2. Grill corn, turning occasionally, until lightly charred and cooked through, about 8 minutes.
3. Meanwhile, in a food processor combine remaining ingredients and process until smooth. Season to taste with salt and pepper.
4. Spread or drizzle sauce over warm corn. Garnish with cheese, cilantro, chili powder and lime wedges if desired.
5. Enjoy on the cob (Elotes) or off the cob in a bowl (Esquites)

Recipe Courtesy of Chef Jose, ALDI Test Kitchen