Elote with Chicharrones or Cracklins
Makes 8 ears of corn
8 ears of corn (or a cob per person)
Cotija cheese, or your favorite crumbly cheese
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: