Christa’s Elote (Mexican Corn on the Cob)

Ingredients:

      6 ears fresh corn on the cob

      1 ½ cup shredded Cojita cheese

      4 ½ TB mayonnaise

      3 TB sour cream

      1 ½ tsp lime zest

      1 ½ tsp fresh lime juice

      ¾ tsp chili powder

      ½ tsp Franks red hot sauce

      Pinch of salt

Husk corn and cook in your desired way. We rubbed ours with butter, covered with salt and pepper and rolled up in heavy duty tin foil to grill on the grill at medium heat. It took about 15 minutes, turning the ears every 3-5 minutes.

Mix the mayo, sour cream, lime zest, lime juice, chili powder, and red hot sauce all together.

Grate the cojita cheese on a large plate that you can roll the corn in.

When the ears of corn are done, unwrap, rub on mayo mixture, then roll in the cheese.

Words. Can’t. Describe. The. Deliciousness.