Seriously Simple: A twist on traditional elotes
1 garlic clove, minced
1/8 teaspoon ground cumin
1 tablespoon fresh lime juice
1 tablespoon chipotle hot sauce, or to taste
Pinch salt and pepper
3/4 cup finely crumbled cotija cheese
Microgreens or cilantro sprigs, for garnish
1. Prepare the barbecue for medium-high-heat grilling.
2. Grill the ears until evenly charred, turning occasionally to cook evenly, about 8 to 10 minutes. Transfer to a large platter. Cool for a few minutes if serving warm; otherwise, cool completely.
3. While corn is grilling combine the mayonnaise, sour cream, garlic, cumin, lime juice, chipotle hot sauce and salt and pepper in a large serving bowl. Taste for seasoning. Add more hot sauce if you prefer spicier.
4. Remove corn kernels into a large serving bowl, using a very sharp knife or a corn stripper. Add dressing and cotija cheese to the corn and mix well, until all is blended. Taste for seasoning. Garnish with greens and serve at room temperature or warm.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
©2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
