Mexican Street Corn

Written By Margarita Florez

Elote is already perfect. We just made it better. Sweet charred corn, crema mexicana, cotija, and Classic Peanut salsa macha — smoky, creamy, a little spicy, impossible to stop eating.

Ingredients:

  • 3-4 corn ears

  • 3/4 c crema Mexicana

  • 1/2 c cotija cheese

  • the juice of 1/2 a lime

  • Classic Peanut salsa macha

  • sea salt to taste

Instructions

1. Boil or grill corn until tender.

2. Cut kernels off the cob into a bowl.

3. Add crema, cotija, and lime juice. Toss to combine.

4. Drizzle with Classic Peanut salsa macha.

5. Season with sea salt and serve.

Margarita Florez
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