Elote (Grilled Mexican Street Corn)
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1 Heat grill to medium heat.
2 Drizzle olive oil over the ears corn and place on grill for 3–4 minutes rotating on each side until slightly charred. Remove corn from grill.
3 Place sour cream in a bowl with ancho chile, cayenne, cumin, lime juice and salt. Mix well. Using a brush, brush this mixture over the corn and sprinkle with Cotija cheese and chopped cilantro.
Cooking for 4 people
Mexican crema or sour cream
crumbled Cotija cheese
ancho chile powder
juice of a lime
Credit: Recipe courtesy of Chef Brandon Frohne, Executive Chef at Mason’s Nashville
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