This corn elote is even more delicious than the first Corn Elote we shared here, which calls for corn kernels. The recipe came from Blue Apron in the summer of 2016, when it accompanied Summer Squash Quesadillas. The quesadillas were fabulous but the corn outshone them!
4 ears of corn
1/2 cup Mexican crema
zest from 1 lime
juice of 1 lime
1/4 cup grated Cotija cheese
2 teaspoons Mexican spice blend
(equal parts garlic powder, ancho chile powder, smoked paprika, ground cumin, dried Mexican oregano)
Husk the corn and add it to a pot of boiling water. Cook 2 to 3 minutes. Drain thoroughly.
In a bowl large enough to fit an ear of corn, combine the crema, lime zest, and lime juice. Season with salt and pepper to taste.
Roll the cooked corn in the lime crema to thoroughly coat. Sprinkle the coated corn with the Cotija cheese and spice blend. Season with salt and pepper to taste.