INGREDIENTS:

FOR THE ELOTE:

• 6 cups corn (fresh or frozen)
• 1 Tablespoon avocado oil
• 1 bunch cilantro, leaves only, chopped (save some to garnish)
• 1/3 cup red onion, diced finely
• 1 Anaheim chile, stemmed, seeded, diced
• 1 jalapeño chile, stemmed, seeded, diced
• 1 serrano chile, stemmed, roasted, seeded, diced (optional for heat)
• 3/4 cup mayonnaise
• 3/4cup sour cream
• 1/3 cup fresh lime juice
• 1-1/2 cups Cotija cheese, grated (save some to garnish)
• 10 oz grape tomatoes, sliced or diced (save some to garnish)
• 1-1/2 Tablespoon Casa M Spice Co® Ace Kickstart®

LET’S GET COOKING:

FOR THE CHARRED CORN:

1. Heat the oil in a deep cast-iron skillet.
2. Add the corn to the hot skillet and pat down evenly across the bottom to get an even char.
3. Cook on med-high heat, stirring occasionally, until you reach your desired amount of char.
4. Remove the skillet from the heat, add a lid, and set aside.

FOR THE DRESSING:

1. Combine the mayonnaise, sour cream, onion, chiles, lime juice, and Casa M Spice Co® Ace Kickstart® in a large mixing bowl.
2. Mix everything well.

PULLING IT ALL TOGETHER:

1. Add the corn to the bowl with the dressing and mix well.
2. Fold in cilantro, Cotija cheese, and tomatoes (save some for garnish)
3. Garnish the top with the reserved cilantro, Cotija cheese, and tomatoes.
4. This can be served as a warm side dish or dip immediately, but chilling it and letting it sit overnight lets the flavors develop even more.