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How To! Macayo's Mexican Corn

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Method, Best prepared in a crockpot or slow-cooker

Roasted corn served off the cob, mixed with Mexican cheese, crema and topped with Pepe’s Picante Salsa and fresh lime juice to bring out all of the flavors.  

– 2 each Corn, roasted
– 4 tablespoons Mayo Crema
– 1 tablespoon Elote Spice
– 2 tablespoons Asadero Cheese, grated
– Queso Fresco, as needed
– Cilantro Sprig, as needed
– Juice from Lime, as needed

1. Roast corn on grill until blackened
2. Remove corn from cob
3. In a small saucepan, on medium heat, add the corn, mayo crema, elote spice and asadero cheese
4. Stir thoroughly until cheese is melted
5. Top with queso fresco, cilantro and fresh lime juice 


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