Elote and Esquites

Ingredients

• 6 ears corn
• 1/2 cup mayo
• 1/2 cup Mexican crema
• 1 cup crumbled cotija
• 1 tbsp chili powder
• 2 limes
• 2 tbsp butter (for esquites)
• Cilantro

Instructions

1. 1

   For elote, grill the corn until charred on all sides, 10 minutes.

2. 2

   Mix the mayo and crema and slather over the hot corn.

3. 3

   Roll in cotija, dust with chili powder and squeeze lime over.

4. 4

   For esquites, cut the kernels off and saute in butter until browned.

5. 5

   Toss the kernels with the mayo mixture, cotija, chili powder, lime and cilantro and serve in cups.