Elote en Vaso

Elote is Mexican grilled corn, often served in a cup.

Step: 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step: 2

Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.

Step: 3

Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.

Per Serving: 314 calories; protein 6.3g; carbohydrates 22.8g; fat 24.1g; cholesterol 42.2mg; sodium 263.2mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do more often .