Elote Corn with Chipotle Crema
I wait the whole year for fresh corn on the cob to come into season!
Serves 6
Ingredients
6 ears of corn, tops trimmed
1 cup sour cream
1 tablespoon chipotle en adobo
1 tablespoon freshly squeezed lime juice
1/2 tablespoon freshly squeezed orange juice
Kosher salt
¼ teaspoon ground chile de arbol
1 teaspoon ground guajillo
2 tablespoon unsalted butter, melted
½ cup crumbled cotija cheese
3 tablespoon chopped fresh cilantro
3 tablespoons minced red onion
6 large lime wedges
Instructions
Preheat an outdoor grill over medium heat. Cut the top ends off the corn. Place on the grill and grill, turning occasionally, for 20 minutes.
In the meantime, in a blender or food processor, combine the sour cream, chipotle, lime and orange juice and ¼ teaspoon salt.
In a small bowl, combine the chile de arbol, guajillo and ¼ teaspoon salt. Set aside.
When the corn is done, peel back the husks and discard the silk. Brush the corn with melted butter. Drizzle the chipotle cream onto the top in a zigzag pattern. Sprinkle with the cotija, cilantro and red onion. Sprinkle the spice mixture onto the top. Serve garnished with a lime wedge.
