• 6 ears corn on the cob, shucked
• Vegetable oil
• 1/ 2 cup mayonnaise
• 1/ 4 cup Mexican crema
• 3 tablespoons sriracha or hot sauce
• 1 clove garlic, grated
• 1 lime, zested
• Big Sur Elote Salt, to taste
• 1/ 2 cup crumbled cotija cheese, for garnsih
• Chopped cilantro, for garnish
• Lime wedges, for servings

Method

• Step 1

  Preheat a grill to medium-high heat.

• Step 2

  Lightly oil ears of corn, then grill until tender and charred, about 10-15 minutes. Turning occasionally to cook evenly.

• Step 3

  Meanwhile, stir mayonnaise, Mexican crema, sriracha or hot sauce, garlic, lime zest, and Elote Salt in a medium bowl until well combined.

• Step 4

  Allow grilled corn to cool for 5 minutes, then spread evenly with crema mixture. Sprinkle with more Elote Salt and set on a platter or large plate. Garnish with crumbled cotija cheese, chopped cilantro, and serve with plenty of lime wedges!