Elote- Mexican Street Corn

Name: Elote- Mexican Street Corn
Ingredients: 3 ears of corn (In husk); 1/2 cup mayonnaise; 1 1⁄3 cups crumbled cotija cheese; 3 tbs fresh chopped cilantro; 4 tsp chile powder; 1 lime, cut into 4 wedges

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Author:

Andre Training Collaborator

Ingredients

3 ears of corn (In husk)
1/2 cup mayonnaise
1 1⁄3 cups crumbled cotija cheese
3 tbs fresh chopped cilantro
4 tsp chile powder
1 lime, cut into 4 wedges

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Directions

Layer moist husks into the bottom of your 10" Freedom skillet.
Place moist corn on top of husks
Cover and cook on medium heat for 12 mins
After 12 mins., transfer corn to a plate. Then remove husks from the skillet
To give a grilled appearance keep the skillet hot and return corn to skillet without husks
Use a paper towel to carefully press the corn to the skillet
Turn the corn and repeat step 5
When optimum grilled appearance is reached, turn of burner and move corn to plate

Dressing the corn:

First apply a thin layer of Mayonnaise fully around each ear of corn
Sprinkle Cotija Cheese fully around each ear of corn
Apply chili powder to your choice of heat level
Squeeze fresh lime wedges over the corn and garnish with fresh cilantro

Recipe Note

Kitchen Craft Products Used:
10" Freedom Skillet