Mexican Corn on the Cob – Elote

By carvalhohm

Ingredients

• 4 fresh ears of corn, husked and halved
• 1 tsp. Vegetable Oil
• 1 cup crumbled GOYA® Queso Blanco, or crumbled cotija cheese or finely shredded fresh mozzarella cheese
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• ¼ cup GOYA® Mayonnaise with Lime
• 1 tbsp. plus 1 tsp. GOYA® Chili Powder
• 4 skewers 8” (if using wooden skewers, soak in water 30 minutes prior to grilling)

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1 Prepare grill to medium-high heat; grease with oil. Stick each corn cob on skewer. Grill corn until tender and charred on all sides, about 7 minutes.

2 Place crumbled cheese on medium, flat plate. Working with one corn cob at a time, sprinkle cob with adobo, spread with mayonnaise, roll in cheese and sprinkle chili powder. Place corn on serving plate; repeat with remaining cobs and ingredients.

In this Mexican Corn on the Cob recipe, the skewer stuck into the base of the cob makes for a pretty presentation and a convenient hand-held side dish that’s perfect for summer-time barbeque. But if you only have canned or frozen corn, separated into kernels, you can still enjoy the classic flavors. Simply heat 3 cups of corn according to package directions, place in a bowl and mix with remaining ingredients, omitting the oil, until combined.