- Roast the corn over a hot grill until the husks are well charred (5 to 10 minutes). Turn them occasionally to keep the bottoms from burning. Let them cool and then cut the kernels off the cobs.
- Gently heat 2nd set and add corn kernels until warm.
- Garnish with 3rd set and serve with chips.
- Note: You can let this cool and serve cold or reheat if you like. I think it's best warm.
- Yield: 8 as a snack
- Source: The Elote Cafe Cookbook
Category: Southwest/Mexican Modified 8/28/14