Chile Margarita Mexican Street Corn

Spiceology
Servings

6 Servings

Cook Time

15 minutes

Cuisine

Latin/South American

Category

Appetizers/Snacks

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. :) 

Chile Margarita Mexican Street Corn

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

  1. Heat up your grill.
  2. Place coblets on the grill and turn occasionally until they begin to brown, about 10-15 minutes. Remove to a platter.
  3. Spread a coblet with crema. Sprinkle with Chile Margarita Spice Rub, cotija cheese, cilantro and give it a squeeze of lime.
  4. Repeat with remaining coblets and serve immediately.
Recipe Products
Blend

Chile Margarita Mexican Seasoning

Key Ingredients

Cumin, Brownulated Sugar, Orange Peel, Lime, Chili Peppers