So if you’ve never heard of it, elote is a Mexican corn on the cob dish that’s usually flavored with chili powder, mayonaisse, lemon/lime juice and cheese (Cotija cheese, most commonly in my experience). Although it’s a tasty treat that I’ve come to love in its original form, I decided to create my own rendition and share it with you.

What you’ll need:

• 1 Cup of Cut Corn Kernels (frozen is fine)
• Black Pepper (freshly ground, if possible)
• 1 Heaping Tablespoon of Pesto Sauce
• Chipotle Tabasco Sauce
• Feta Cheese (crumbled)

Sauté the corn in a large pan over high heat with a few grinds of the black pepper. Once the corn starts to get a little color, add the pesto and mix it in thoroughly. Next, add the Chipotle Tabasco. I love spicy foods and will add in the ballpark of 4 dashes into this dish, but the amount that you add might vary on your heat tolerance. Give it a good stir to make sure all the ingredients are integrated and remove the pan from the heat. Finally, right before you serve it up, toss in a sprinkling of the crumbled feta cheese. Enjoy!