Mexican Street Corn – A Late Summer Treat

by | Aug 30, 2016 | Recipes, Sweet Moments | 0 comments

Sweet and Spicy. Delicious with both our Riesling and Gewürztraminer.

Elote aka Mexican Street Corn

YIELD: 6 ears
PREP TIME: 10 minutes
COOK TIME: 35 minutes

INGREDIENTS:

  • 6 ears fresh sweet corn
  • 6 tablespoons Mayonnaise
  • 1/2 teaspoon garlic powder
  • 1 cup cotija cheese, crumbled
  • 6 tablespoons fresh cilantro, roughly chopped
  • 1 teaspoon chipotle chili powder
  • 2 limes, quartered

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender
  2. While corn is cooking, in a small bowl combine garlic powder and mayonnaise.
  3. When corn is done brush with garlic mayo. Roll in cotija cheese.
  4. Sprinkle with cilantro and chili powder.
  5. Finish with fresh squeezed lime juice and enjoy this sweet and spicy treat!