Elote

Ingredients

• 4 ears of corn (Mexican heirloom variety preferred), husked
• 100 g unsalted butter, softened
• 150 ml Mexican crema or sour cream
• 100 g Queso Fresco, finely crumbled
• 15 g fresh cilantro, minced
• 3 garlic cloves, minced
• 20 ml fresh lime juice
• 5 g Aleppo pepper
• 10 g Tajín seasoning (lime, chili, cumin blend)
• 5 g sea salt

Method

1. 1
   Bring a large pot of salted water to a rolling boil; add corn and simmer for 8 minutes until kernels are tender but still have slight resistance when bitten.
2. 2
   Drain corn thoroughly and pat dry with paper towels; insert a wooden corn holder through the end of each ear.
3. 3
   While corn cooks, whisk together softened butter, crema, 75 g Queso Fresco, cilantro, garlic, lime juice, and sea salt until fully combined and smooth.
4. 4
   Brush the warm corn generously with crema mixture, turning constantly to coat all sides evenly.
5. 5
   Roll coated corn in remaining 25 g Queso Fresco, pressing gently so it adheres to the crema.
6. 6
   Dust elote with Tajín seasoning on all sides; finish with a light sprinkle of Aleppo pepper.
7. 7
   Serve immediately while warm with lime wedges for additional squeezing if desired.