Directions
- In a mixing bowl add the Mayonnaise, Mexican Crema, Guajillo paste and Masa Mole Mexican Blend, combine well and set aside.
- Peel back the husk from corn, keeping it attached as much as possible to the steam end and remove the silk from the cob.
- Preheat the grill or grill pan to medium high heat. Brush the corn with little oil and grill it until cooked through and slightly charred in spots all around, turning them as often as needed, approximately 7 to 8 minutes.
- Remove the corn from the grill and immediately brush each ear with a thin layer of the Guajillo mixture to cover well. Sprinkle each ear with Maras Chili Flakes, California Love All Purpose Blend and Cotija cheese. Serve immediately with lime wedges.
Recipe Note
With a paring knife remove the stem and split the guajillo pods in half, running the back of the blade to remove all the seeds and give it a rough chop. Place everything in a blender and blend it all until smooth paste has formed.
