Spicy Elote (also known as Mexican Street Corn) is a handheld treat, designed for a nibble while strolling, browsing, window shopping. Always a party for the palette, it brings to mind street festivals and early autumn celebrations. Make it at home during peak corn season, and enjoy a little bit of armchair traveling!

Longtime food stylist Ana Kelly dreamed this up during a photo session, making her, once again, the most popular person in the room.

Serve elote alongside a delicious recipe for Zapotec Barbacoa, straight from the Oaxacan kitchen of renowned natural dyer Juana Gutierrez Contreras.

Ingredients

·       6 to 8              Ears of Sweet Corn

·       ½ c                  Sour cream

·       ½ c                  Mayonnaise

·       ¼ c                  Cilantro, finely minced 

·       2 cloves          Garlic, finely minced

·       ½ t                  Chipotle pepper (less for milder taste, more for spicy!)

·       1 t                    Lime zest

·       2 T                   Fresh Lime juice

·       ½ c                  Queso fresco, crumbled

Salt and black pepper to taste

Extra lime wedges and cilantro leaves for use at table

Instructions

Whisk together sour cream, mayonnaise, cilantro, garlic, chipotle, lime juice and lime zest. Add more chipotle for a kick. You might want to add a bit of salt and black pepper.

Husk the corn, and grill gently until slightly charred on all sides. Slather the corn with sauce, squeeze the lime wedges over the cobs, and sprinkle with crumbled queso fresco and cilantro leaves. Enjoy!

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