Elotes (Mexican Corn on the Cob)
- 6 ears of corn
- 1/3 cup crème fraiche or Mexican crema
- 1/3 cup Cotija cheese
- 1 lime
- tajín (a popular condiment consisting primarily of chile peppers, lime, and salt)
Remove the husks from corn, cut corn in half and rinse in water. In a medium pot, bring enough water to cover corn to a boil – add corn and bring back to a boil again. Reduce heat and cover and cook for 8 minutes.
Remove corn from pot and cool down. Insert one small skewer on one end of corn and rub ½ lime on it. Sprinkle some salt then Tajin to add flavor and heat to the corn.
Insert one small skewer on one end of corn and slather it with crème fraiche or or Mexican Crema. Next sprinkle grated Cotija cheese and Tajin.
Corn pairs beautifully well with Chardonnay and Ceja Vineyards non-malolactic Carneros Chardonnay makes the corn taste sweeter and creamier. Remember, you do not need to prepare an elaborate meal to enjoy wine.