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Mexican elote


  • 2 cobs of corn
  • 1 jalapeño
  • 5 tablespoons sour cream
  • 5 tablespoons mayo
  • 1 lime
  • 2 tablespoons chopped cilantro
  • 1/4 cup crumbled queso fresco


  1. Blanch the corn for six to eight minutes.
  2. Mix the sour cream, mayo and juice from one lime In a bowl. If you have a squeeze bottle place the crema in that, otherwise place in a plastic bag and cut a small piece of the corner out. Thinly shave your jalapeños. It’s important that it’s thin so the heat doesn’t overwhelm the flavour. In a zigzag motion cover the corn with the sour cream. Then top with shaved jalapeño, crumbled queso fresco cheese and fresh cilantro. 

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