A twist on a Mexican street food classic (Elote), these grilled corn cob bites are messy and delicious…and they just look cool.


YIELD
6 to 8 servings

TIME
Active Prep: 15 min
Cook: 10 min


INGREDIENTS
  • For sauce:

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup crumbled blue cheese
  • 1/8 tsp. Minced Garlic (or 1 clove fresh garlic, minced)
  • 4 1/2 tsp. Buffalo Wing Dry Sauce
  • For slaw:

  • 1 carrot, peeled into strips then chopped
  • 1 stalk celery, thinly sliced on the bias then chopped
  • 2 Tbsp. minced fresh parsley
  • 1 tsp. lime juice
  • For corn:

  • 4 ears corn, shucked and rinsed

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NOTES

Try the sauce with other dishes; it makes a great dip for wings and veggies, or use it as a dressing for egg salad or potato salad.



DIRECTIONS

For sauce: Mix sour cream and mayonnaise with blue cheese, garlic and 1 tsp. of the seasoning. Cover and set aside.

For slaw: Combine all ingredients and set aside.

For corn: Preheat grill to medium-high. Grill corn for 8 to 10 min., rotating regularly so all sides are evenly charred. Transfer to a cutting board and cut each ear into thirds. Place pieces in large bowl and toss with 3 tsp. of the seasoning. Add two-thirds of the sauce and toss to coat each piece of corn. Using tongs, place corn pieces on a serving platter and top each with a dollop of the remaining sauce and sprinkle with slaw and remaining 1/2 tsp. seasoning. Serve warm.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

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