Mexican Street Corn (Elote)
- 1 tablespoons butter – if not grilling
- 4 ears corn, grilled
- ¼ cup Mexican Crema – can substitute sour cream
- ¼ cup mayonnaise
- 1 lime, juice and zest
- ¼ teaspoon salt
- ¼ cup cilantro, chopped
- ½ cup Cotija cheese crumbles
- 1 tablespoon Chile Crunch Chipotle
Grill the corn for roughly 12 minutes, turning every few minutes.
While the corn is grilling, mix the crema, mayonnaise, lemon juice and zest, chopped cilantro, Cotija cheese, and Chile Crunch Chipotle.
Generously top each ear of corn with the mixture. I like to sprinkle each cob with a little more cilantro and cheese.
Melt the butter in heavy saucepan or cast iron. Spread the corn kernels in a single layer. Roast for 10-15 minutes, stirring frequently until kernels have browned.
Mix the mayonnaise, crumbled cheese, green onion, cilantro, lime juice and zest, ½ t smoked paprika. Add salt an pepper to taste.
Mix in the corn and combine completely.
Sprinkle with extra cheese and cilantro