Elotes - Mexican Street Corn

• Vegetarian
• Gluten free

• Produce

  • 1/8 cup Cilantro
  • 4 Corn, on the cob
  • 1 Lime

• Condiments

  • 1/4 cup Mayonnaise

• Baking & Spices

  • 4 tsp Ancho chili powder
  • 1/8 tsp Paprika, smoky
  • 1 Pepper
  • 1 Salt

• Dairy

  • 1/2 cup Queso fresco or cotija cheese

Found on savoryspicerack.com

Description

Ingredients

• 4 corn on the cob
• ½ cup queso fresco or Cotija cheese crumbled (I like to have extra for garnish)
• ⅛ cup Mayonnaise (I use reduced fat mayo)
• ½ cup Mexican Crema (Mexican Sour Cream) or regular sour cream
• Salt
• Pepper
• 4 teaspoons Ancho Chili Powder
• ¼ teaspoon Smoky Paprika (optional)
• ⅛ to ¼ cup Cilantro (optional - used as garnish)
• 1 lime (optional)

Directions

• Preheat oven to 400 degrees.
• Leave the corn in the husk, and place on baking sheet.
• Cook the corn for about 25 to 30 minutes.
• Mix the chili powder and smoky paprika together, and crumble your cheese while the corn cooks.
• After corn has cooked, remove corn from oven, and let sit for a minute so you dont burn yourself.
• Then, remove husk from corn.
• Brush each corn piece evenly with mayonnaise.
• Sprinkle each corn piece with salt and pepper (dont use too much salt because your cheese has salt in it).
• Then sprinkle a little bit of the Chili powder mix on each corn piece.
• Next, roll each piece of corn in the crumbled cheese.
• Now sprinkle more of the Chili powder mix on the corn if you like.
• Garnish with cilantro.
• Squeeze a little lime juice on the corn pieces if you like.