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Elote with Chicharrones or Cracklins

Corn on the cob topped with crumbled cheese and chicharrones and a sprinkle of chili powder

Makes 8 ears of corn


  • 8 ears of corn (or a cob per person) 
  • Mayonnaise
  • Chili powder
  • Cayenne
  • Cotija cheese, or your favorite crumbly cheese 
  • Limes
  • Cilantro

Husk corn and remove hairs. Brush grill grates with vegetable oil and grill corn on high heat turning occasionally until lightly charred and cooked through about ten minutes.

Remove corn from grill and brush generously with mayo while hot. Sprinkle with cayenne and chili powder to taste and top with crumbled cheese, pork rinds, chopped cilantro, and a squeeze of lime.

Cooking for a crowd? Put the dressed corn on a platter and let your friends top with whatever pork rinds and cheese combos they like. 

Combos we love:

Classic chicharrones, cotija cheese, and lime
Jalapeno Cheddar chicharrones, crumbled sharp cheddar, and finely diced jalapeños
Green Chili & Lime Cracklins with queso fresco

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