Elote: loved by corn-enthusiasts around the world. This Mexican street food is usually served on-the-cob, dunked in crema, and coated liberally with cotija cheese and chile powder. Here I run through how I adapted this into a dip that’s easy to enjoy in a party setting, or as an accompaniment for your next summer barbecue!
Remove fresh corn from the husk and grill over direct heat until the desired doneness is reached. I like a little bit of char, but not so much that the corn begins to dry out.
After removing the corn from the grill, I baste a little melted butter and Nashville Hot Wing Dust combination over the corn. It’s delicious as is, but this helps impart a little extra buttery flavor in the overall dish.
To make the dressing, I simply whisk together mayonnaise, sour cream, lime juice, and (of course) the Kosmo’s Q Nashville Hot Wing Dust. The wing dust in this recipe is replacing chile powder. Even better, you can add as much or as little as you want without compromising taste or texture. This recipe works well with some other Wing Dust flavors, including (but not limited to) Seven-Pepper Face Lift, Honey BBQ, and Kickin’ Cajun.
Remove kernels by slicing vertically down the cob. Fold the grilled corn kernels into the creamy dressing.
Top with cotija, and for extra flavor and presentation, a little sprinkle of Nashville Hot Wing Dust. To serve, add some chopped cilantro and a squeeze of lime. This recipe hits on all levels for me: sweet, savory, salty, spicy, with just a slight tang.