Elote (Mexican Street Corn) Salad Shooters

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   Note: If you cant find it at your store, you can make your own Mexican crema by combining 1/2 cup of mayonnaise and 1/2 cup of Greek yogurt.

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   For the sauce: In a large bowl mix crema (or mayo and yogurt combination), 1/2 teaspoon of cayenne, cilantro, salt, lime zest and lime juice together with a whisk until creamy.

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   Set aside.

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   For the salad: Preheat your grill to medium low heat.

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   Brush corn with the melted butter and grill over medium low heat, turning often until corn has charred kernels on all sides.

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   This will take about 10 minutes.

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   Remove corn to a platter and let it cool a bit.

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   Using a bundt pan, put one end of an ear of corn in the center hole and use a sharp knife to cut downward on the corn as close to the cob as you can get without cutting actually cob.

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   The corn kernels will fall into the bundt pan bowl as you work your way around the ear.

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    Repeat until youve done all of the ears of corn.

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    Dump corn into the bowl with the sauce.

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    Mix well.

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    Spoon into shooter glasses (or your preferred serving dish), leaving a little room for the cheese.

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    Generously sprinkle the cotija or Parmesan cheese over each shooter.

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    Sprinkle each shooter lightly with cayenne.

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    Sprinkle a bit of cilantro over each shooter.

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    Serve with additional lime wedges for squeezing.

* Per serving · 4 servings · Values may vary.