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elote street corn with chicharrones


  • 2 cups Pepe's Traditional Tiritas, crushed

  • Mayo

  • 4 Ears of corn

  • Cojita cheese


  1. Pull back husk but do not remove. Strip silk from each ear of corn; pull husk back into place.

  2. Soak corn in cold water with a pinch of salt for 10 minutes.

  3. Shake corn dry and grill for 15 minutes. Turn every few minutes for an even char.

  4. Let cool for a few minutes. Pull back husk and add toppings while warm.


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chicharrones recipes

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