Ingredients:

  • 4 ears of fresh sweet corn, husks and silk removed
  • 15 ml neutral oil
  • 1 pinch sea salt
  • 60 ml Mexican Crema
  • 60 ml mayonnaise
  • 1 clove garlic, finely minced
  • 10 ml fresh lime juice
  • 50g Cotija cheese, crumbled
  • 5g Elotes Stellanspice seasoning blend
  • 15g fresh cilantro, finely chopped
  • 10 ml hot sauce (Valentina or Cholula)
  • 4 lime wedges

Instructions:

  1. Pat your 4 ears of corn dry with a paper towel. Rub them with 15 ml neutral oil and a pinch of sea salt. Heat a large skillet over high heat until it's just starting to wisps smoke.
  2. Place the corn in the pan. Cook for about 10 minutes, rotating every 2 minutes. Note: You are looking for the kernels to turn golden with dark, charred spots.
  3. While the corn is searing, whisk together 60 ml Mexican Crema, 60 ml mayonnaise, 1 minced garlic clove, and 10 ml lime juice in a small bowl.
  4. Once the corn is charred and tender, remove from heat. While still hot, use a brush or spoon to coat each ear generously with the crema mixture.
  5. Immediately sprinkle 50g of crumbled Cotija cheese over the sauce so it sticks. Then, dust each ear with 5g of Elotes Stellanspice seasoning blend.
  6. Top with 15g of chopped cilantro and a drizzle of 10 ml hot sauce. Serve immediately with lime wedges on the side.