Recipe: Mexican Street Corn Spring RollsDescription: Vietnamese rice paper filled with charred corn kernels, cotija cheese, chili powder, lime, and cilantro, capturing elote flavors in a fresh spring roll format with chipotle lime crema.Serves: 4 people Total Time: 25Difficulty: Easy to follow Ingredients needed: 2 piece corn, 0.5 cup cotija cheese, 1 teaspoon chili powder, 1 whole lime, 0.5 cup cilantro, 8 piece rice paper, 0.5 cup sour cream, 1 piece chipotle pepperInstructions: Preheat a grill or grill pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, until charred, about 5 minutes. Remove from heat. In a small bowl, mix together the cotija cheese, chili powder, lime juice, and chopped cilantro. Fill a large bowl with warm water. Dip one piece of rice paper into the water for about 10 seconds to soften. Lay it flat on a clean surface. On the lower third of the rice paper, place a small amount of charred corn, a sprinkle of the cotija mixture, and some cilantro leaves. Fold the sides inward, then tightly roll the paper around the filling. Repeat with the remaining rice papers and fillings. To make the chipotle lime crema, blend sour cream, chipotle pepper, and lime juice until smooth. Serve the spring rolls with the chipotle lime crema for dipping.Perfect for: Meal planning, weekly preparation, home cooking Tags: Mexican, Vietnamese, Fusion, VegetarianThis Mexican Street Corn Spring Rolls recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 25 minutes. Great for weekly meal prep and family dinners.