Instructions
Step 1. Cook Corn:
- You can boil, grill, or roast the corn.
- Boil: Boil corn in salted water for 5-7 minutes until tender.
Step 2. Grill/Roast:
- Grill or roast corn for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred.
- Once cooked, insert a skewer into the base of each cob if using.
Step 3. Make Creamy Base:
- In a small bowl, whisk together mayonnaise/crema, sour cream/yogurt, lime juice, garlic powder, and salt until smooth.
Step 4. Prepare Crunchy Coating:
- On a shallow plate or tray, combine crushed chips, Cotija cheese, chili powder, smoked paprika, and cayenne (if using).
Step 5. Assemble Elote:
- Brush or spread a generous layer of the creamy base all over each cooked ear of corn.
- Carefully roll the corn in the crunchy coating mixture, pressing gently to ensure it adheres well all around.
- If using the orange drizzle, warm it slightly if needed, then drizzle decoratively over the coated corn.
Step 6. Serve:
- Place the loaded Elote on a serving tray (with extra crushed chips around it, as seen in the picture!). Serve immediately with extra lime wedges.