Mexican Street Corn
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Servings
6 Servings
Cook Time
15 minutes
If you're still looking for a delicious side to make this summer, I give you this Mexican Street Corn, otherwise known as Elote. Typically Elote is served as a whole cob on a stick, but when you're feeding a crowd, coblets work just as well. Mexican Street Corn is also usually slathered in mayonnaise, but this recipe is a little lighter and uses Mexican Crema (readily available at major grocery stores) which is a thin sour cream. If you're a purist, then go for the mayo! And slather it on thick. :)
Author: Spiceology
Ingredients
- 6 Cobs Corn, husked & silks removed, cut into thirds
- Mexican Crema
- Cotija cheese, crumbled fine
-
Spiceology Chile Margarita Spice Rub
- Cilantro
- Limes, quartered
Directions
- Heat up your grill.
- Place coblets on the grill and turn occasionally until they begin to brown, about 10-15 minutes. Remove to a platter.
- Spread a coblet with crema. Sprinkle with Chile Margarita Spice Rub, cotija cheese, cilantro and give it a squeeze of lime.
- Repeat with remaining coblets and serve immediately.
