Mexican corn with delicious sauce and herbs

Young corn tastes good even with just a pinch of salt added to it. And for those who want more variety, we recommend the Mexican dish "elote". This is corn covered with sauce and flavored with herbs and spices. Unlike the original, this recipe is adapted to the assortment of our stores, and therefore there will be no difficulties with preparation.

Ingredients:

4-5 ears of corn;
60 ml mayonnaise;
115 ml sour cream;
45 g feta;
1 clove of garlic;
lime, paprika, parsley - for serving.

To keep the sauce well on corn, it is better not to boil it, but to bake it. Before baking, protruding stigmas are necessarily cut off from the cobs and dry leaves are cut off (they can catch fire). Do not cut fresh leaves, as they will prevent the grains from drying out during baking.

Corn cobs are placed on a wire rack in an oven preheated to 180 degrees. Young corn cooks quickly, in just 40–45 minutes.

While the corn is in the oven, make the sauce: mix mayonnaise with sour cream and feta, add chopped garlic.

Let the ears removed from the oven cool slightly, peel them of leaves.

Using a spatula, spread generous portions of the sauce over the surface of the corn, sprinkle with herbs and paprika on the cobs. Serve sprinkled with lime juice or your favorite hot sauce.