ELOTE RECIPE OFF THE COB RECIPES

Steps:

• "Roast corn on grill, 20 min or so. Mix all other ingredients except Queso Fresco and limes in mixing bowl. Cut corn off cobs into bowl when slightly cool and mix. Top with Queso Fresco and limes, hot sauce optional. "

Steps:

• Husk 4 ears of corn, removing any silk. Snap off any ends (they're technically called "shanks"!) that are still attached so that the cobs will fit inside a large cast-iron skillet.
• Heat cast-iron skillet over medium-high until very hot, about 4 minutes. You want the pan to super hot when you add the cobs so that they start to char right away. Arrange corn cobs in a single layer in skillet and cook, turning with tongs every 3–4 minutes, until charred in lots of places but not totally blackened, 15–20 minutes total.
• Meanwhile, whisk ½ cup mayonnaise, ½ cup sour cream, ½ cup grated Cotija, 2 tsp. ancho chile powder, and ½ tsp. salt in a 9x5" loaf pan.
• Finely chop 1 cup cilantro leaves (you should get about 3 Tbsp. when you're finished). Set aside 1 Tbsp. cilantro for serving. Add remaining cilantro to mayonnaise mixture. Grate 1 garlic clove into mayonnaise mixture using a Microplane and whisk to combine. Finely grate zest of 1 lime into mayo, then slice down the center and squeeze in the juice of half. Cut remaining 1½ limes into wedges; set aside for serving.
• Using tongs, roll corn in mayonnaise mixture. Transfer corn to a platter, sprinkle generously with more Cotija, and dust with more ancho chile powder. Garnish with reserved 1 Tbsp. chopped cilantro. Serve reserved lime wedges alongside for squeezing over corn.