First We Eat'S Elote

1. 1

   Remove husks and as much of the silk from the corn as you can, then rub with Olive Oil. Heat grill and put corn on, making sure each side gets some nice char (about 15 minutes, rotating every few minutes). Once corn is done, remove from grill and let cool until you can easily handle. In the meantime you can prep the jalapeno, red onion, lime juice, and queso fresco. Once corn is cool enough to handle, slice kernels off the cob and put into a medium sized bowl.

2. 2

   Combine the corn kernels with all the other ingredients and mix well. In Mexico, the corn kernels are traditionally topped with lime juice, queso fresco, chili powder, and mayonnaise but we wanted to do something a little bit spicier and less creamy, so this is our fresh take on Elote.

* Per serving · 4 servings · Values may vary.

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