Elote (Mexican Street Corn) Salad Shooters

Note: If you can’t find it at your store, you can make your own Mexican crema by combining 1/2 cup of mayonnaise and 1/2 cup of Greek yogurt.

For the sauce:
In a large bowl mix crema (or mayo and yogurt combination), 1/2 teaspoon of cayenne, cilantro, salt, lime zest and lime juice together with a whisk until creamy. Set aside.

For the salad:
Preheat your grill to medium low heat.

Brush corn with the melted butter and grill over medium low heat, turning often until corn has charred kernels on all sides. This will take about 10 minutes. Remove corn to a platter and let it cool a bit.

Using a bundt pan, put one end of an ear of corn in the center hole and use a sharp knife to cut downward on the corn as close to the cob as you can get without cutting actually cob. The corn kernels will fall into the bundt pan bowl as you work your way around the ear. Repeat until you’ve done all of the ears of corn.

Dump corn into the bowl with the sauce. Mix well. Spoon into shooter glasses (or your preferred serving dish), leaving a little room for the cheese.

Generously sprinkle the cotija or Parmesan cheese over each shooter. Sprinkle each shooter lightly with cayenne. Sprinkle a bit of cilantro over each shooter. Serve with additional lime wedges for squeezing.