ELOTES (MEXICAN CORN CUP)

Steps:

• 1. Preheat grill or oven to 350 degrees.
• 2. If cooking on the grill, cook for 15 minutes (still in husks), remove from grill, cool for 5 minutes. Remove husks and cut the corn off the cob, drizzle with lime juice. If using the oven,place the cobs of corn (still in husks) in the oven. Bake for 30 minutes. Remove from oven and cool for 5 minutes. Remove husks and cut the corn off the cob. Drizzle with lime juice
• 3. Place the corn in a medium bowl and add the crema Mexicana. Toss to well combine.
• 4. Divide the corn between four cups. Top each cup with crumbled cotija cheese, a ¼ teaspoon of cayenne pepper and a dash of hot sauce. Serve immediately.