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Elotes with Zesty Nacho Dust

10

  • Prep Time20 min
  • Total Time20 min
  • Makes4 to 6 servings
5 pieces of corn on the cob with various white sauces, orange flakes and green sprigs haphazardly arranged on top.

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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