Elote

• portions: 4 serving(s)
• temps total: 15 minutes

Ingrédients

4 corn on the cob (shucked)

1/3 cup sour cream

1/3 cup mayonnaise

1 clove of garlic (crushed)

Zest of one lime

1/2 teaspoon chili powder

1/2 teaspoon paprika (can be mild or smoky)

1/4 cup chopped cilantro (not packed)

1/2 cup cotija cheese

Lime wedges to serve

Instructions

Mix

In a bowl, mix together the Mexican crema dressing ingredients. Combine 1/3 cup sour cream, 1/3 cup mayonnaise, 1 peeled and crushed garlic clove (or 1 tsp. garlic paste), lime zest from 1 lime, 1/2 teaspoon chili powder, 1/2 teaspoon paprika, and 1/8 cup chopped cilantro (about half of your 1/4 cup).

Grill 4 sweet corn without the husks on a grill, over high heat. Turn regularly for about 10 minutes until they begin to char.

Brush

Take the corn off the grill and brush with the crema dressing all over.

Serve

Finally, sprinkle 1/2 cup cotija cheese, lime juice from 1 lime, and your remaining cilantro over the top, and serve!