How To Make The Best Elote Of Your Life (Or At Least This Summer)


  • 4 ears corn
  • 1 gallon milk, or enough to fill a pot enough to cover the corn
  • 2 cups sour cream
  • 1 chipotle from a can, minced
  • 1 tablespoon liquid from the canned chipotles
  • juice of half a lemon
  • ½ cup Parmesan cheese or queso fresco
  • + 2 more ingredients
    • handful of chopped fresh cilantro, to taste
    • 2 tablespoons chili powder or cayenne

1. Bring the milk to a light boil, drop in the corn and let it cook, covered, for about 5 minutes or until the kernels are tender. 2. Mix the sour cream with the chipotle, chipotle liquid and lemon juice. Stir together until blended. 3. Remove the corn from the pot and pat down with a paper tow...

View full recipe at SpringPad


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