Elote, or Mexican Street Corn, is a popular Mexican snack made with grilled corn on the cob slathered in a creamy, cheesy, and spicy topping.

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Preheat a grill or grill pan over medium-high heat.
Grill the corn for about 10 minutes, turning occasionally, until slightly charred and cooked through.
In a small bowl, mix together mayonnaise and sour cream.
Brush the grilled corn with the mayo-sour cream mixture while still warm.
Sprinkle cotija cheese evenly over the corn.
Dust with chili powder and top with chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the top.

You can substitute feta cheese if cotija is not available.
Adjust the chili powder to your spice preference.
If you don’t have a grill, you can roast the corn in the oven or use a stovetop grill pan.