Our recipe is a little different than Mexican Elote street corn. In the traditional recipe, mayo plays a more starring roll. In our recipe, butter takes the lead. We hope that you enjoy this recipe that can be adjusted to your taste. You can use your kabab sticks to make eating the corn much easier!
This side recipe is from our Camping date night.
- 6 corn on the cob
- One stick of butter melted
- 1/4 c mayo
- Juice of one lime
- Lime zest about 1 tbsp.
- 1 tsp Chili powder
- 1 tbsp. cilantro
- Salt and pepper
- 6 oz. Cotija or Feta
Grill or Roast the Corn
Keep the corn in the husks and grill for 15 minutes, turning every 5 mins
Add the butter mixture, sprinkle the cheese and serve.
Remove husks and add the butter mixture to the corn
Wrap in aluminum foil
Roast for 40 mins at 350.
Unwrap and sprinkle with cotija cheese
Mix ingredients together in a bowl except the cheese.
Sprinkle the corn with ½ cup cotija or feta cheese. This recipe is fantastic with or without the cheese.