Kids may be back in school but summer is still in full swing, so stop by your local farmers market and feast on some Mexican Elote! This Mexican sweet corn favorite is as common on the streets of Mexico as hot dogs are in New York!
Ingredients:
- 4 ears shucked organic corn
- 1/4 c organic mexican crema or organic sour cream
- 1/4 c avocado oil based mayonnaise
- 1/4 tsp garlic powder
- juice from 1/2 organic lime
- 1/4 tsp sea salt
- 1 c grated cotija or parmesan cheese
- 1/4 tsp cayenne pepper
- 1/4 cup finely chopped organic cilantro
Preparation:
- Place corn on heated grill and cook for 10-12 minutes, or until corn is charred and tender. Remove from grill and let cool.
- In medium bowl, combine crema, mayo, garlic powder, salt and lime juice. Use a brush to coat the ears of corn with the mixture.
- In another bowl combine cheese, cayenne pepper and cilantro and toss until evenly mixed. Sprinkle onto ears of corn, turning them to coat evenly.
Garnish with extra cilantro or lime juice if desired.
Nutrition Facts per Serving
| Calories | 381 |
| Total Fat | 21g |
| Carbohydrates | 34g |
| Protein | 14g |
| Servings Per Recipe | 4 |
Photographer: Carmen Troesser
