Ingredients
Scale
- 5 Corn on the cob
- 1–2 Jalapeños
- 1 lime + zest and juice
- Tajin Seasoning
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup finely chopped cilantro
- 10 oz Cotija Cheese – finely crumbled
Instructions
- Grill the corn and jalapeños, set it aside.
- Into a small blender add: Mayonnaise, sour cream, juice of lime and zest, 2 tsp tajin seasoning and roughly chopped jalapeños. Blend until smooth.
- Spread the mixture on each piece of corn and sprinkle on the cojita cheese.
- Garnish with a squeeze of lime on top, tajin and chopped cilantro. Enjoy!
Notes
- You can replace the mayonnaise with any of your favorite vegan brand.
- Feel free to swap the sour cream for any lactose free or diary free brand you like.
- Prep Time: 10
- Cook Time: 25
- Category: Appetizer
Keywords: elote, corn, grilling, summer apps,mexican food, jalapeños, mexican street corn