elote street corn with chicharrones
2 cups Pepe's Traditional Tiritas, crushed
4 Ears of corn
Pull back husk but do not remove. Strip silk from each ear of corn; pull husk back into place.
Soak corn in cold water with a pinch of salt for 10 minutes.
Shake corn dry and grill for 15 minutes. Turn every few minutes for an even char.
Let cool for a few minutes. Pull back husk and add toppings while warm.