Elote Corn

From Mary L. "For our reunion group I quadrupled it. The below serves 4–6 as a side."

1/2 a small red onion, thinly sliced
2 tablespoons red wine vinegar
1/2 teaspoon granulated sugar
Slightly heaped 1/4 teaspoon kosher salt
6 medium ears corn, shucked
1/3 cup sour cream
1/3 cup vegannaise (or mayo)
3 ounces (heaped 1/2 cup) crumbled cotija cheese, crumbled
1 lime, halved
Tajín seasoning (or chile powder)
Handful of fresh cilantro leaves

Combine red onion, red wine vinegar, 2 tablespoons cold water, salt, and sugar in a jar. Set in fridge until needed (ideally for 1-2 hours to get them pickled).

Heat a grill to medium-high and place corn cobs directly on. Cook corn until charred in spots all over, turning as often as needed. Transfer to a cutting board to cool slightly. 

While you’re grilling your corn, combine sour cream, veganaise, and cotija cheese. Spread on the bottom of your serving dish then put in fridge until ready to put corn on top. Cut corn corn from cobs with a sharp knife and heap it over the cheese spread on the platter. Squeeze the juice of half a lime all over, then scatter the corn with pickled onion rings from the fridge. Generously shake Tajín (or chile powder) all over; if you’re using plain chile powder, season with salt and an extra squeeze of lime, too. Top with cilantro leaves. Cut remaining lime half into wedges and serve alongside. Eat right away — while the dressing is cold and the corn is hot.

*recipe adapted from smittenkitchen.com

© Kelly's Cookbook 2017