Elotes with Zesty Nacho Dust
10
- Prep Time20 min
- Total Time20 min
- Makes4 to 6 servings
Produced by Aimee Nishitoba; Photography by Christie Vuong; Recipe by Julie Van Rosendaal; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari
Grilled corn on the cob, slathered with spiced crema and sprinkled with cotija—a mild Mexican cheese—and other toppings, is a wonderful way to enjoy corn at its peak. It’s particularly well-suited to a DIY bar: Lay out a few options and let your guests add their own toppings.
Ingredients
4 to 6 corn cobs
1⁄4 cup sour cream
1⁄4 cup mayonnaise
2 tsp ancho or regular chili powder
Pinch of salt
Crumbled or grated cotija, queso fresco or feta cheese
Flavoured nacho chips (such as zesty cheese or ranch), finely crushed
Finely chopped cilantro, optional
Lime wedges
Instructions
Preheat barbecue to medium-high. Remove husks and silk from cobs; grill, turning, until kernels are charred, 10 to 12 min.
Stir together sour cream, mayonnaise, chili powder and salt. Brush over warm corn to coat.
Place corn cobs on a serving platter; sprinkle with cotija, crushed nacho chips and cilantro, turning cobs to coat well. Serve with lime wedges on the side.
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