elote (Mexican street corn)

Ingredients:

• Corn (frozen, 4 cobs if fresh) 

• Queso cotija (cotija cheese)

• Crema mexicana (Mexican sour cream)*

• Ancho chili powder 

• Cayenne pepper

• Lime

  *In a pinch, substitute with mayonnaise.

Cooking:

For this recipe, it’s really about what your taste. Meaning if you want to add more of this, and less of that--go for it. 

First thing to do is to grill your corn in a skillet. If you’re using frozen corn, add about a tablespoon of vegetable oil so that it doesn’t stick. But this is entirely optional. If you’re using fresh corn, keep them on the cob. Grill until it begins to brown. Remove from the heat and add them to a bowl. (If it’s on the cob, you’ll just spread and sprinkle the toppings on.) Mix in the cotija cheese, Mexican sour cream, a dash of ancho chili powder, (optional) a dash of cayenne pepper, and squeeze the juice from the lime on top. You can eat these with a spoon or with chips. Here’s how I make them.