What you need:
-Corn
-Crema or Sour Cream
-Mayo
-Cilantro
-Limes
-Garlic
-Chipotle Powder
-Salt/Pepper
-Hot Cheetos
-Jalapenos
-Optional*: Tequila, Lime Juice, Honey or Agave
Breakdown:
Corn:
4-6, Cut in Half
Sauce:
Crema: 1/2 Cup
Mayo: 1/2 Cup
Cilantro: Handful, 1/2 Cup (Tops & Stems)
Chipotle Powder: 1 Tsp.
Salt/Pepper: To Taste
Garlic: 1 Clove, Finely Chopped
Lime: 1 (Juice/Zest)
Topping:
Cojita Cheese: 1/2 Cup Crumbled
Hot Cheetos: 1/2 Cup Smashed
What to do:
1. Mise en Place, gather all your ingredients.
2. Assemble sauce in a bowl add crema, mayo, chopped cilantro (tops and stems), chipotle powder, garlic, lime zest/juice, garlic. Mix and add salt/pepper to taste.
*Pro Tip: "believe it or not stems have more flavor"-Chef Rafa Gil 3. Grab 2 bowls. In one crumble up your Cojita cheese with a fork or grader. Add Hot Cheetos to a zip-lock bag and smash with your hands or a roller. #havefun Add to bowl when crumbled.
4. Grill, Boil, or Roast your corn until tender.
5. Start to assemble. Spread sauce on your corn, and then roll in Cojita mix and/or Hot Cheetos mix. Repeat with rest of the cobs.
6. Add to plate and garnish with jalapenos and cilantro.
7. Enjoy!
Pair with:
Jalapeno Margarita
-2 oz. Tequila
-2 oz. Fresh squeezed lime juice
-1 oz Honey Simple Syrup (Mix 1 tsp honey with hot water)
-2-3 Jalapeno slices
-Add to Shaker with ice and mix