Grilled corn slathered in crema and chili flakes is a quintessential piece of the Mexican street food culture. I live in Pilsen, known for its vibrant Mexican community, and so Elotes are a quintessential part of my snack culture. This is an adaptation of those flavors that works for a dinner party or picnic.

• 6 ears corn
• ¼ C sour cream or traditional crema
• ¼ C parmesan
• ¼ C safflower oil
• 2 T chili flakes
• 1 bu cilantro, chopped
• ¼ C breadcrumbs toasted

1. Grill the corn until it has a good char and allow to cool
2. Toast the chili flakes until fragrant and then remove from the heat and add the oil and allow to steep as it cools
3. Roughly chop the cilantro
4. When the corn is cool, cut it from the cob
5. Toss the corn, parmesan, cilantro and breadcrumbs together to combine with 2 pinches of salt
6. Taste and adjust seasoning as desired
7. On a serving platter, pool the crema
8. Top with the corn mixture and then drizzle with the chili oil
9. Serve room temperature