Two Healthy Kitchens
It’s our twist on traditional Mexican elote – a uniquely delicious side dish that’s perfect for picnics and cookouts (especially since it can be mostly made ahead)!
Lay your husked corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred.
When the corn is cool enough to handle, carefully cut the kernels from the cobs with a sharp knife (this is my favorite chef's knife) or a handy "corn stripper."
As with the mayo-sour cream drizzle, we wanted to be sure the cotija cheese really shines through, without having to use huge amounts of it, since it’s another higher-fat and higher-calorie ingredient.