This recipe riffs on rich and creamy grilled Mexican street corn with the addition of savory, meaty XO sauce.
, a corn risotto-elote pancake hybrid. Here, I have put a simple spin on classic on-the-cob elotes by folding XO sauce into the mayonnaise and mixture before it gets spread on the grilled corn. The intense savory notes from the XO's dried seafood, ham, and umami-rich oyster and soy sauce gives the corn a noticeable flavor boost, without drowning out its trademark sweetness, and complements the creamy saltiness of the mayonnaise and Cotija cheese.
While the grill heats up, I stir together mayonnaise, crema , XO sauce, a handful of Cotija, minced garlic, a little lime zest, sliced scallions, and a pinch of ground dried Thai chilies in a big bowl. Once the corn is good to go, toss it into the bowl, and use a spoon to slather the ears with the mayonnaise mixture.
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