· By Chase Jennings
Sardines With Charred Corn & Lime Crema
Elote logic applied to a tin of fish. Char the corn properly, loosen the crema with lime, and let everything land in one bowl.
Cut the kernels off while the corn is still warm so they carry heat into the crema.
Bright & Simple · Serves 2-3
Ingredients
- 1 tin Nice Cans sardines
- 3 ears corn, husked
- 1/4 cup sour cream or crema
- 1 lime, zested and juiced
- 2 tbsp crumbled cotija cheese
- Pinch of chili powder
- Chopped cilantro
Method
- Grill or char the corn directly over a flame, turning until blistered on all sides.
- Cut the kernels from the cob and place in a bowl.
- Whisk the lime juice into the sour cream to loosen it into a crema.
- Toss the warm corn with half the crema.
- Top with the sardines, the remaining crema, cotija, chili powder, and cilantro.
One tip
Stand the cob upright in a wide bowl to cut the kernels. Keeps them from firing across the kitchen.
