elote street corn with chicharrones

Ingredients:

• 2 cups 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.