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david cooks dinner, gather food studio, personal chef, colorado springs

As American As...

Corn on the cob is most definitely a backyard BBQ staple, but did you know that its origins can be traced back 9000 years ago to Southern Mexico?

That being said, I wanted to share a recipe for corn that you can throw on the grill at your next cookout, that packs a bit of Mexican Flair!

Elote Style Corn on the Cobb

4 Ears of Corn, steamed

1/3 C. Mayonesa (Mexican Mayonaise - It has lime in it, and it's super yummy)

1 T. Lime Juice

1.5 tsp. Chili Powder

1-2 T. Cilantro, chopped

1.5 tsp. Cumin, ground

Salt and Pepper

1/4 C. Queso Fresco, crumbled

To Garnish:

Cilantro Leaves

Chili Powder

Lime Wedges

In a bowl, whisk the mayonesa, lime juice, chili powder, cilantro, cumin, and salt and pepper together. Set Aside

Preheat your grill over medium high heat. Grill corn 3 - 4 minutes on all sides making sure to develop a nice char on some of the kernels.

When the corn is cooked and charred nicely, remove from the grill and slather on the prepared mayonesa mixture generously. When all of the cobs are coated, roll them in the crumbled queso fresco. Garnish with the cilantro, more chili powder and serve with some lime wedges!