Elote-Style Roasted Corn is a sophisticated twist on a Mexican street favorite.

8 ears yellow corn in the husk

1 cup mayonnaise

1/2 cup sour cream

1 1/2 teaspoons fresh-squeezed lime juice, or to taste

1 1/2 teaspoons kosher salt

1 1/2 teaspoons arbol chile powder

1/2 teaspoon dark chili powder

1/2 teaspoon paprika

8 ounces asadero cheese (or other part-skim low moisture cheese), grated

4 to 6 tablespoons queso fresco, crumbled, to taste

Valentina hot sauce, or your favorite hot sauce, to taste

8 lime wedges for serving

Heat an outdoor grill until piping hot.

Partially shuck corn, leaving the innermost 1 to 2 layers of husk on to shield the kernels during grilling. Place the corn on the hot grill and grill on all sides until husk is black and corn is tender to the touch. It should take about 20 minutes total, depending on heat of the grill.

In a mixing bowl, mix together the mayonnaise, sour cream, lime juice, salt, chili powders, paprika and asadero cheese until incorporated.

Remove the corn from the grill and allow to cool at room temperature for about 10 minutes. Remove the charred husk and all of the silk from the corn. Using a chef’s knife, remove the kernels from each cob with a downward motion of the knife. Discard the cobs.

Place the corn in the same bowl with the cream mixture and mix to combine. Divide corn among 8 serving bowls and top each with a small amount of queso fresco and hot sauce. Serve with lime wedges.

Makes 8 servings.

From John Franke

He is corporate chef of Front Burner Restaurants, which owns Velvet Taco


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