Simple Tandoori Elote
Mexican street corn layered with a yogurt/sour cream mixture with MSA's tandoori twist, cojita cheese, garnished with paprika, and with a hint of lime.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Dinner
Cuisine Indian Fusion
- 4 ears of corn, cleaned
- 1/3 cup sour cream
- 1/3 cup Greek Yogurt
- 1/4 cup cilantro, chopped
- 2 tsp MSA's tandoori twist
- 1 tbsp lime juice
- salt to taste
- 1/2 cup Cojita cheese, crumbled or Feta cheese
- paprika for garnishing or ground kashmiri pepper or chili pepper
- MSA's flavor pop sea salt
Grill or boil the corn. In the meantime prep the sauce in a small bowl by whisking together the mayonnaise, sour cream, chopped cilantro, lime juice, MSA's tandoori twist spice blend
Once grilled, using a pastry brush, brush the sauce onto each husk. Top with the crumbled cheese and garnish with paprika and MSA's flavor pop sea salt.
- Use Mayo instead of Greek Yogurt if you prefer
- Substitute Cojita with Feta cheese
- Substitute paprika with ground chili pepper or Kashmiri chili pepper