ELOTE CON MOLE

INGREDIENTS:

• 2 ears corn, unhusked
• 3 tablespoons unsalted butter, room temperature
• 1 tablespoon mole coloradito
• 1 lemon, its juice plus its zest 
• salt
• 1 lemon
• 1/4 cup grated cotija cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.
3. In a blender, blend butter, mole, lemon juice, lemon zest and dash of salt
4. Peel down the husks. Rub each ear of corn with lemon, plus the butter/mole mixture
5. Serve immediately, sprinkled with cotija cheese