Growing up in Southern Californian my family ate Mexican food multiple times a week. One of the dishes I miss the most is Elotes. Elotes are Mexican grilled street corn, typically served on the cob. This recipe is my take on the Elotes I grew up eating.

Ingredients:

6 ears of corn, grilled and shucked
1/3 cup mayonnaise
1 - 2 teaspoons ancho chili powder
1/2 cup grated cotija cheese
Kosher salt and pepper
1 lime; half juiced, half wedged for serving

Directions:

Preheat grill to medium heat. When grill is hot, place corn directly over hot side of grill and cook, close the cover and grill for 15 to 20 minutes, turning every 5 minutes. With a kitchen towel hold corn to shuck. Cut kernels off the cob, kitchen towel may be necessary to hold corn if it is still warm when cutting. Mix remaining ingredients in a mixing bowl and combine with corn. Sprinkle with ancho chili powder and serve with lime wedges.