Costelinhas de milho doce estilo elote

Ingredientes

• 4 ears sweet corn
• 2 tablespoons avocado oil
• 1 tablespoon chili powder
• 1/2 teaspoon sea salt
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons adobo sauce
• 1 tablespoon lime juice
• Salt (to taste)
• 1/2 cup crumbled cotija style cheese
• 1/4 cup minced cilantro
• 2 limes (quartered, for serving)

Modo de preparo

1. 1

   Preheat oven to 425°F and set aside a large baking sheet.

2. 2

   Stand the corn on the wide flat end. Using a sharp knife, carefully cut from the top down vertically the slice the ear of corn in half. Next, do the same thing again, essentially quartering the ear of corn into strips.

3. 3

   In a small bowl or jar, mix together the chipotle sauce ingredients. Refrigerate until ready to use.

4. 4

   In a small bowl, mix together the oil, chili powder, and sea salt.

5. 5

   Place the corn onto the sheet pan and brush the oil over the corn. Transfer to the oven and bake for 20 minutes, after 20 minutes, turn the oven broiler to high and broil for 5 minutes until the corn is slightly charred in spots.

6. 6

   To serve, top the corn with the chipotle sauce, crumbled cheese, cilantro, and lime.