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Also known as “elote,” Mexican street corn is grilled, covered in fresh, creamy toppings, and served on a stick. You can skip the stick, but don’t skip this zesty, lime-forward seasoning that adds easy, authentic flavor and bold color.

INGREDIENTS

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Preheat a grill for even, medium-high heat. Place corn on the grill and cook for 15 min. with the lid on. Remove corn from heat and let cool for 10 min., or until it can be handled. Peel back the husks and grill the ears with the lid off for 5 to 10 min., or until corn is slightly charred. Alternatively, bake the corn in an oven preheated to 350 degrees for 35 min. Liberally brush corn with mayonnaise and generously sprinkle all sides with Mexican Street Corn Seasoning, Cotija cheese, cilantro, and a squeeze of lime juice.

ITEMS IN THIS RECIPE

Mexican Street Corn Seasoning

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