Fiesta Elote Corn

Fiesta Elote Corn

4 - 5 medium ears corn, shucked and cleaned

2 tablespoons vegetable oil

1 jalapeño pepper, seeded and diced (optional - for less heat, use a can of chopped green chilies)

1/2 teaspoon salt, or to taste

1/3 - 1/2 cup queso fresco, cotija or feta cheese, crumbled

3/4 cup red bell pepper, diced

2 tablespoons mayonnaise

2 tablespoons sour cream

1/4 cup fresh cilantro, coarsely chopped (or parsely, if preferred)

1 tablespoon lime juice, freshly squeezed

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

fresh cracked black pepper to taste

1/4 cup chopped fresh cilantro or parsley for garnish (optional)

2 green onions sliced thinly along the length, then cut in half

1 lime, cut into wedges, optional, for garnish

Cayenne pepper, optional, for garnish

-Cut the kernels from each ear of corn until you have 4 cups of fresh kernels.

-Heat the vegetable oil in a large skillet over medium-high heat. Add the jalapeño pepper and sauté for 2 minutes. (Eliminate the step of sauting the jalapeno if using canned green chiles)

-Add the corn kernels and red bell pepper to the hot oil in the skillet and cook, stirring occasionally, until corn is toasted and golden brown, about 10 to 15 minutes.

-Remove from the heat and allow the corn to cool for about 5 minutes. Transfer to a large mixing bowl. Add the green chiles (if using), crumbled cheese, sour cream, mayonnaise, chopped cilantro, lime juice, chili powder, smoked paprika, garlic powder, salt and pepper. Stir to combine.

-Transfer the corn mixture to your serving dish and garnish with additional fresh cilantro/parsley and crumbled cheese. Add green onions and lime wedges to garnish. Dust with cayenne pepper, if desired.

-Serve warm or at room temperature. The corn can be cooked up to a day in advance and stored in an airtight container in the refrigerator. Bring to room temperature for about 15 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Serves 4 - 6

Clean and trim vegetables including shucking and washing the silk off the corn.

Stand each ear of corn firmly on end and with a sharp knife, slice from the top to the bottom, to remove the kernels, keeping the knife as close to the cob as possible. Turn and repeat this process on each side of the cob of corn until all of the kernels are removed. Discard the cobs.

Heat oil in a skillet and saute the corn and peppers in the oil until the corn is slightly charred, stirring occasionally.

Mix all the remaining spices, herbs, sour cream, mayo and cheese into the corn mixture then place in a serving bowl.

Garnish with additional cheese, cilantro, green onions and lime wedges. Serve warm or cold.