Elote in a Bowl

 When the late summer rolls around in the Midwest, and fresh sweet corn is available, I love to make this recipe. You can eat this warm or cold. I like it warm the best.

I could eat it every day. Canned corn works, but it is not the same.

I love to cook, bag and freeze all the fresh corn I can in the relatively short season it is available.

Ingredients:

4 ears cooked sweet corn, cut from cob

4 Tbs mayonnaise

4 Tbs sour cream

4 Tbs butter, melted

4 oz. Cotija, or feta cheese, (crumbled) or 4 Tbs. Parmesan

Salt and pepper to taste

1/4 cup cilantro, chopped

1/4 cup onion, finely chopped

2 cloves garlic, minced

1 Lime, juiced

1 jalapeno, minced or green pepper

Cumin, and or Chili Powder to taste.

1 dash cayenne pepper

I like to use my Instant Pot for cooking the corn. Stack 4 ears on top of the trivet, add 1-1/2 cups water and pressure cook for 2 minutes. Release pressure, cool slightly with water, so you can handle them to cut kernels from corn.

Place corn in a large bowl and put butter on top of cooked corn to melt. 

Stir to combine, butter, salt and pepper to taste.

Add in cilantro, onion, cumin, garlic and Chile powder 

Mix mayo, sour cream and lime, then mix into corn, with crumbled cheese.

Sprinkle more cilantro on top (if desired)