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Elote en Vaso
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
40 minutes
40 minutes
Indulge in zesty Mexican-style grilled corn with cayenne, ancho chile, lime juice, and Cotija cheese.
Ingredients:
- 0.25 cup mayonnaise
- 5 ears fresh corn
- 2 tablespoons heavy cream
- 2 tablespoons butter, softened
- 2 teaspoons fresh lime juice
- 1.5 teaspoons Southwestern ancho chile seasoning (such as Penzeys Arizona Dreaming)
- 0.125 teaspoon cayenne pepper, or more to taste
- 0.33333334326744 cup crumbled Cotija cheese
Instructions:
- Prepare the outdoor grill by preheating to medium heat and lightly oiling the grate.
- Grill corn until kernels are slightly charred, about 15 to 20 minutes, then cool for at least 15 minutes. Remove kernels from cobs to yield about 2 cups of corn.
- Combine cream, butter, lime juice, ancho chile seasoning, and cayenne pepper in a bowl, then gently stir in cotija cheese. Pour mixture over corn kernels. Enjoy hot or cold.
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