Ultimate Copycat Street-Food Elote Corn

Allergens

Dairy (queso fresco)

Ingredients

• 2 fresh corn on the cobs, shucked and cleaned
• 1/2 cup crumbled queso fresco
• 1 lime, cut into wedges
• 1 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat an outdoor grill or stovetop grill pan over medium high heat.
2. In a small bowl, mix smoked paprika, chili powder, ground cumin, garlic powder, salt, and pepper. Set aside.
3. Brush each corn cob with melted butter and season generously with the spice mixture.
4. Place corn on the grill or grill pan and cook for 10 12 minutes, turning frequently, until tender and charred.
5. Remove from heat and let cool slightly.
6. Sprinkle each cob generously with queso fresco, squeeze lime wedges over top, and garnish with cilantro leaves.
7. Serve immediately with a side of the remaining lime wedges for extra zing.

Chef’s Insight

For an extra smoky flavor, use hickory wood chips when grilling the corn.

Notes

Feel free to adjust the spice mixture to your taste preference.