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Corn In A Cup – “Elotes”

August 18, 2009

This recipe is best enjoyed outside on your patio with iced Enfusia as the sun goes down!

Corn In A Cup – “Elotes”corn cob


4 organic cobs of corn from the co-op
1 cup crème fraîche (you can also use sour cream, thinned out with a little milk, or if you can find it – Mexican Crema)
1/4 cup raw parmesan cheese
1/4 cup raw monterey jack cheese from the co-op (or if you can find it – authentic Mexican cotija cheese)
2 limes
2 tbs chili powder
4 tsp sea salt

Heat up your grill or grill pan to medium to medium-high heat.  Take the corn, peel back the husk, and remove all the silk.  Pull the husks back around the corn and grill for 10 minutes, turning several times.  (Don’t be afraid if your corn husks blacken a little bit; that’s perfectly normal.)  After grilling, shave the corn into four individual cups or bowls.  In each cup, add 1/4 cup crème fraîche, 1 tbs parmesan, 1 tbs monterey jack, juice of 1/2 lime, 1/2 tbs chili powder, 1 tsp sea salt.  Mix and then devour!

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