Grilled Mexican Street Corn (Elote)
The perfect side dish for your next BBQ or a quick summer snack! Easy to make but packed with tangy flavour and creamy goodness.
Shuck 4 pieces of corn
Using a brush, coat each corn with jalapeno cream
Season with black pepper, salt and Mexican mystery spice
Grill the corn at 400F, until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate
Top it off with a drizzle with jalapeno cream, lime zest, garnish with cilantro, dollops of fromage blanc, season with Mexican mystery spice, drizzle with olive oil for colour and squeeze of lime juice for an extra kick
Add lime wedges on the side