8 ears corn, paper peeled back for a
Cilantro Lime Extra Virgin Olive Oil
1/4 cup Mexican crema or sour cream
1/4 cup mayonnaise
1 tsp Dark la Mesa Chili Powder
Cotija cheese*
Chopped fresh cilantro
1 lime

Elote is a Mexican street food treat, and we simply can’t get enough. We made an off-the-cob version for hot dog topping, and wow-zer, it was GOOD! This recipe is just the thing when summertime corn is coming out of your ears. The flavors and textures are simply perfection.


1.Preheat oven or grill to 400°F. If the corn has been pre-shucked, you can place a skewer in one end of the corn for a handle after it's roasted. This is optional. Trust us, even without a handle, you'll have no problem eating this, messy hands and all!
2.Brush the corn with Cilantro Lime Extra Virgin Olive Oil. Roast for 10 mins. A letting browning and blistering on the corn is a good thing! However, we wrapped our husks in foil to prevent harsh burning to the ears of the corn.
3.While the corn is roasting, in a bowl, stir together the crema, mayonnaise and Dark la Mesa Chili Powder. Set aside.
4.Sprinkle the *cheese in sheet pan or platter large enough to roll the corn and coat it.
5.Use a pastry brush or spoon to coat the warm corn with the crema/mayo mixture. This is the "glue." Roll the corn in the Cotija cheese.
6. Set on a platter and garnish with cilantro and a little extra Dark la Mesa Chili Powder. Spritz the corn with lime juice and serve.
7.Note: If you're unable to find Cotija Cheese (we easily found it at a Latin market,) you can sub in parmesan or Romano cheese. You need a dry, salty cheese for this dish

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