¡Elotes!
Here's a recipe for traditional elotes with a spicy twist using Chili Beak Toasted Chili Flakes:
Ingredients:
- 4 ears of fresh corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro leaves, chopped
- 1 teaspoon Chili Beak Toasted Chili Flakes
- Salt and pepper to taste
- Lime wedges, for serving
Instructions:
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Preheat the grill to medium-high heat. Remove the husks and silk from the corn, then brush each ear with a little olive oil.
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Grill the corn for about 10-12 minutes, turning occasionally, until it is lightly charred and cooked through. Remove from the grill and let it cool slightly.
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In a small bowl, mix together the mayonnaise, sour cream, lime juice, and half of the cotija cheese. Season with salt and pepper to taste.
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Once the corn has cooled slightly, use a knife to carefully cut off the kernels from the cobs. Place the kernels in a large bowl.
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Add the crema mixture to the bowl of corn and toss to coat the kernels evenly.
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Sprinkle the remaining cotija cheese, chopped cilantro, and Chili Beak Toasted Chili Flakes over the top of the corn. Gently toss again to combine.
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Serve the elotes in individual bowls or on a platter. Garnish with extra cotija cheese, cilantro, and a squeeze of fresh lime juice. Enjoy!
Note: For a spicier kick, you can sprinkle more Chili Beak Toasted Chili Flakes on top or adjust the amount according to your preference.
This recipe will give you a delicious and flavorful twist on traditional elotes. The combination of crema, cotija cheese, lime, cilantro, and Chili Beak Toasted Chili Flakes adds a creamy, tangy, and spicy element to the sweet and juicy corn. It's a perfect balance of flavors that will surely satisfy your taste buds!