Elote (pronounced elle-o-tay) is the favorite grilled corn-on-the-cob Mexican street food. Off the cob, it is called esquites, and is enjoyed as a vibrant side dish or as a street food snack served in a to-go cup. The dryer the corn, the better and faster the corn will toast.
2 cans (11 oz. each) Del Monte® Summer Crisp® Mexican Style or Golden Sweet Corn
1/2 cup finely crumbled cotija or feta cheese
1/4 cup plus 1 Tbsp. chopped cilantro, divided
2 Tbsp. each mayonnaise, sour cream
1 large lime (1 tsp. zest and 1 to 2 Tbsp. juice)
1/4 tsp. kosher salt
1 Tbsp. vegetable oil
1 1/2 tsp. chili powder
Drain corn and pat very dry with paper towels; set aside. Reserve 1 Tbsp. cheese for topping; set aside. In a large heat proof bowl, combine remaining cheese, 1/4 cup cilantro, mayonnaise, sour cream, lime zest, lime juice and salt; set aside.
Heat oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Add dry corn; cook 5 minutes without stirring. Stir; cook 5 to 6 minutes, stirring occasionally, until toasted. Add chili powder; cook 30 seconds, stirring constantly.
Toss hot corn with sauce in bowl. Garnish with reserved 1 Tbsp. cheese and remaining 1 Tbsp. cilantro.
VARIATIONS: Prepare as recipe directs, except: