elotes & esquites (Mexican street corn)

Ingredients

• 4 sweet corn on the cob with husk (for elotes) OR 1 can of unsweetened corn (for esquites)
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema
• 1 cup crumbled Cotija cheese
• 1 teaspoon cayanne pepper (to taste); can substitute with 1 cup Flamin’ Hot Cheetos, Doritos, Takis (crushed)
• 1 teaspoon salt (to taste)
• 4 lime wedges

Instructions

1. 1

   For elotes, completely peel back the husk (keep...: For elotes, completely peel back the husk (keep attached to corn) and dip the husk in water to prevent burning. (For esquites jump to step 3.)

2. 2

   Place the exposed corn on the cob directly...: Place the exposed corn on the cob directly on a hot grill and rotate every few minutes (or as needed) until golden brown.

3. 3

   Remove the corn from the grill, or if...: Remove the corn from the grill, or if making esquites, divide your canned corn evenly in separate cups.

4. 4

   Coat your corn evenly with the mayonnaise and...: Coat your corn evenly with the mayonnaise and crema.

5. 5

   Sprinkle on the Cotija cheese and cayenne pepper...: Sprinkle on the Cotija cheese and cayenne pepper or Cheetos/Doritos. Salt to taste.

6. 6

   Finally, squeeze the lime on the corn and...: Finally, squeeze the lime on the corn and enjoy!