Elote in a Cup

Less messy, but equally delicious version of traditional elote.

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Author: Chef Amber Sampson

2 tbsp high heat cooking oil
5 to 6 ears of corn OR 2 12oz cans of fresh or frozen corn salt and pepper to taste
3 limes zested and juiced
⅓ cup red onion small dice
⅓ cup mayonnaise
½ cup sour cream
2 tsp chili powder or Tajín
1 tsp ground cumin
¾ tsp smoked paprika
3 ounces of Cotija cheese crumbled about ¾ cup
1 cup cooked black beans
Optional: 1 jalapeño pepper seeded, finely minced ½ cup chopped cilantro leaves

In a large pan, heat oil on medium-high heat, add corn, season with salt and pepper to taste.
Cook for 5-7 minutes, or until the corn is lightly brown and charred.
While corn is cooking, chop red onion, zest, and juice limes, and chop optional cilantro and jalapeño
Transfer warm corn to a bowl and toss with Arizona dairy sour cream, mayonnaise, lime juice, zest, and mix.
Finally, add in chili, cumin, paprika, and Cotija cheese, add optional beans and jalapeño.
Garnish with additional cilantro, cheese, and chili powder.
Serve warm and creamy, or refrigerate and enjoy.