elote street corn with chicharrones

Ingredients:

  • Pepe's Traditional Tiritas, crushed

  • Mayo

  • 4 ears of corn

  • Cojita cheese

Directions:

  1. Pull back husk but do not remove. Strip silk from each ear of corn; pull husk back into place.

  2. Soak corn in cold water with a pinch of salt for 10 minutes.

  3. Shake corn dry and grill for 15 minutes. Turn every few minutes for an even char.

  4. Let cool for a few minutes. Pull back husk and add toppings while warm.

chicharrones recipes