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Rachael turns elote (Mexican street corn) into a fun and easy dinner, mixing it with chicken or crab + serving it in lettuce cups.
"This is just a fun, easy dinner, especially if you love street corn," Rach says.
It's also a "snackable supper" that you can have while watching television and is healthy and versatile. Make it with chicken or crab and choose the toppings you like.
Heat EVOO and butter over medium to medium-high heat in a large nonstick skillet.
Add the peppers, onions and celery, season with salt and pepper and soften a couple of minutes. Add thyme and garlic and stir, then brown and crumble the chicken and season it with cumin, salt and pepper or add the crab and season it with Old Bay. Add the hot sauce, Worcestershire, beer and lime juice and combine, then add corn and combine. Add crema mixed with chipotle paste and stir. Transfer to bowl and top with cheese, then garnishes of choice. Serve with lettuce cups or leaves.