Elote Corn in a bowl tastes better than on the cob. Well, it certainly isn’t as messy to eat. And it can be made ahead.

Scale

4 ears of corn roasted (I shuck the corn and roast it dry on the grill over medium heat turning it as it browns.)

Topping

2 T mayonnaise

1/3 c dry parmesan cheese (Yes, the kind in a container)

½ c finely chopped scallions

2 cloves of garlic, pressed

2T lime juice

½ t smoked paprika

1 t ancho chili powder

Sprinkle of red chili flakes

Cook Mode Prevent your screen from going dark

Roast the corn and slice it off the cob.

While corn is roasting combine topping ingredients in a bowl.

Add corn and give an extra squeeze of lime juice before serving. Ole!