My recipe is inspired by my cousin, E-Scott, and his wicked good corn ON the cob elote.  This recipe is a crowd pleaser for large parties on a hot summer night!  

Ingredients

• 6 Ears of Corn (preferred) or 6 Whole Kernel Corn Cans

• 1 Teaspoon of Garlic Powder

• 1 Teaspoon of Onion Powder

• 1 1/2 Tablespoon of Paprika

• 1/4 Teaspoon of Cayenne

• 1/4 Teaspoon of Cumin

• 2 Tablespoons of Melted Butter

• 1/4 Bunch Cilantro (Finely Chopped)

• 1/4 Cup Mexican Crema or Sour Cream

• 1/8 Cup Mexican Cotija Cheese or Grated Parmesan Cheese

• Salt and Pepper to Taste

• 3-4 Limes
  

  
  Feeds: 6-8 People
  Prep Time: 10 mins
  Cook Time: 15-40 mins
  Serve w/: Chips & Cold Beer
  

Directions

1. Husk ears of corn and place in a large pot filled with water. Boil corn until kernels are bright yellow (10-15 mins). Drain water & let cool. If using cans of corn, drain water from cans and place in a large bowl.
   

2. When ears of corn are cooked shave kernels off the cob in a bowl. (Trick: Use a large bowl and place a smaller bowl upside down in the large bowl. Place the cob vertically on top of the upside down bowl. Use a knife and shave sides of corn.)
   

3. Mix in a tablespoon of butter so it evenly coats kernels.
   

4. Sprinkle onion powder, garlic powder, paprika, cayenne, cumin, salt, Cojita cheese (save some to top off dish) and Mexican crema to corn. Mix Well.
   

5. Add finely chopped cilantro and juice of 3 limes. Loosely Mix.
   

6. Top dish with more Cojita Cheese, dash of paprika for color and touch of cilantro. With last lime, slice into wedges and serve on top of dish or on the side. Best served chilled. (Trick: Chill in the refrigerator for at least 20-30 mins.) Serve & enjoy! ¡Buen Provecho!