We had an amazing fiesta last weekend with the best company! Since Spanish Town was catering tacos, I wanted to add some of our favorites from Mexico City. Of course, elote had to be offered. This is so good and so bad for you but delicious and addictive. I put them in these small bites for apps but it ended up being great portion control too. Ha!
- 4 ears of corn, grilled
- 1/3 cup kewpie mayonnaise
- 1/3 cup sour cream
- 1 cloves garlic minced
- Zest of 1/2 lime
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 cup chopped cilantro
- 1/2 cup Cotija cheese
- Lime wedges
While corn is grilling, mix all the toppings together and refrigerate.
Once corn is grilled, cut into 2” cob pieces.
Serve warm with the cool topping mix and lime wedges on the side.
Note: You could also shuck the corn after it’s grilled and mix everything together to serve as a dip with corn chips.