
Chili Lime Cricket Elote
Just Jen - "Feeling Adventurous "
Ingredients
- 6 lightly charred, grilled whole corn (husks removed, cleaned and reserved)
- 2 tablespoons butter or vegan butter
- 4 cloves garlic, peeled and minced
- 1 cup habanero mayo
- 1/4 cup fresh chopped epazote
- 1/4 cup fresh chopped cilantro leaves
- 1 teaspoon sea salt
- 1 tablespoon ancho chili powder or Tajin
- 2 tablespoons lime juice
- 1/4 cup cotija cheese
- 1 cup cricket topper
- 1 cup homemade “duros” or Dorito crumbs
- 4 fresh whole limes, quartered
- Zest of 2 limes
Steps
- Cut charred corn off the cobs.
- Heat butter in a saucepan over medium heat.
- Add minced garlic and begin to brown. Add chopped epazote to pan, then add the corn and toss.
- When heated through, remove from pan into a mixing bowl.
- Add habanero mayo, chopped cilantro, salt, lime juice and chili powder. Mix thoroughly.
- Plate it up! (For Oaxacan street food moments, plate onto the cleaned husks!)
- Top with cotija, seasoned crickets and “duros”. Garnish with lime wedges.