★ Grilled Cackalacky® "Elotes"★

This is our *very* Cackalacky® take on the classic Mexican "street food" delight - grilled corn dredged in a zesty blue cheese cream sauce!

Unapologetically messy and delicious - like a great rack o' ribs - there's no indelicate way to eat this backyard cookout delight! Just dive right in and enjoy!  

Ingredients
6 large ears corn, husks and silk removed (Tip: using two husk slivers tied together as a "tie," we like to tie the husks back for a "rustic" presentation.  Plus, the tied-back husks make great a handle!)
1/2 cup sour cream
1/2 cup Dukes mayonnaise
1/2 cup crumbled blue cheese
1/2 cup finely minced (or, hand-torn for a more rustic presentation) fresh cilantro leaves (garnish) 
2 Tbsp (approximately) freshly squeezed juice of 1 lime 
2 Tbsp Cackalacky® Pepper Sauce (Or, Cackalacky® SUPER EXTRA HOT Pepper Sauce)

Optional:
additional lime, quartered (garnish) 
A few pinches Cackalacky® Pepper Powder (garnish)

Directions
While grill is heating, combine Cackalacky Pepper Sauce, mayonnaise, sour cream, and blue cheese cheese in large bowl. Set aside.

On an oiled outdoor cooking grate, grill corn over direct medium-high heat - turning occasionally, until slightly charred on all sides. (Cook time is about 10 minutes total.)  Remove roasted corn from grill and place each ear in the bowl with zesty blue cheese cream sauce mixture and tumble to coat evenly.  Place on serving platter and garnish with, cilantro, a few pinches Cackalacky® Pepper Powder and lime wedges. (Optional) Serve immediately while steaming hot.

​Serves 6