Elote Sin Cob

• 4 ears of corn
• 2 limes
• 8 ounces Cotija cheese
• 1 handful Chopped cilantro
• 1/2 cup Honduran Cream (You can substitute crema fresca or sour cream)
• Smoked paprika
• salt
• Pepper
• Chipoltle powder

1. Soak corn in water with husks still on for 1 hour or more. Then throw them on the BBQ grill with husks still on until done (approx 30 minutes) I like to get a little char on the kernels through the husks, but you don't want to overcook them and dry the kernels out.
2. Cut corn off of the cob and place in bowl. The amounts of the next ingredients will vary depending on how much corn you got off of the cob and how big your cobs were so use some artistic license.
3. Mix in juice of the two limes, half of the crema. Add more crema to taste/consistency. Do not make it soupy but let it cover all of the kernels.
4. Add spices to taste and mix. A few heavy sprinkles of each should do it.
5. Crumble cotija cheese to dice sized pieces or smaller and mix. Finally add cilantro and mix.
6. Chill and serve cold as a side or luke warm with a dish (crema will have cooled off the hot corn). My favorite is to add this to a tortilla and top with carne asada for fajitas

corn, limes, cotija cheese, handful, honduran cream, paprika, salt, pepper

Taken from food52.com/recipes/13617-elote-sin-cob (may not work)