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MEXICAN STREET CORN

INGREDIENTS

INGREDIENTS

  • 1 Tablespoon vegetable oil

  • 4 cobs of fresh corn, shucked

  • 1 teaspoon Olde Thompson Elote Seasoning, separated

  • 1 Tablespoon mayonnaise

  • 2 Tablespoons Cotija cheese (can substitute feta or parmesan), finely crumbled

  • Small handful of fresh cilantro leaves, finely chopped

  • 1 lime, cut into quarters

FEATURED PRODUCTS

INSTRUCTIONS

INSTRUCTIONS

  1. Preheat grill or broiler. Coat ears of corn with oil and sprinkle each with roughly 1/8 teaspoon of Hatch House Blend. Grill until charred all over, about 3 minutes per side.

  2. Let cool slightly, then cut kernels from each cob. Transfer to a large bowl.

  3. Mix mayonnaise with the remaining Hatch House Blend.

  4. Combine corn with spiced mayonnaise, cheese and cilantro. Divide among four bowls and serve with a lime wedge. Sprinkle with additional Elote Seasoning to taste.

FEATURED PRODUCTS

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