Elote con Chili & Crema

Corn on the Cob, steamed, approximately 5 inch ear

Salt and Pepper to taste

1 Tbsp Mayonnaise

1/8 tsp Chili Powder

1 Tbsp Queso Fresco

1 Tbsp Crema Mexicana

Chili Powder Sprinkle

Sprinkle salt and pepper evenly on the corn. Place the ear of corn on hot grill. Char the corn 20%. Remove from the grill. Roll the ear of corn in mayonnaise. Sprinkle evenly with Chili Powder. Roll the ear of corn in Queso Fresco. Sprinkle lightly again with chili powder.

Makes 1 serving, serve immediately.

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