My family loves corn and we eat a lot of it. Grilled corn is delicious and is even better when served this way. This recipe is based on Mexican Street corn, Elotes. It is a delicious combination of flavors and spices.
Grilling corn is easy to do and I love that I don’t have to heat my house up. It also saves me from having a huge pot of boiling water taking up space on my stove. The char from the grill adds a nice flavor to the corn. If you prefer, you can grill it in the husk and then use the husk as a handle, but I found that it is just a little bit cleaner when the kids use corn on the cob holders instead of the husks.
I try to have our meals outside when serving corn on the cob, to save my kitchen floor from all the little kernels, but this corn is definitely worth the clean up.
If you are looking for a way to try different flavors, I would encourage you to try this recipe. This recipe serves 12, but it is easy to scale up or down according to your needs. If you don’t have corn on the cob, you can use frozen corn. Skip the grilling directions, cook according the package directions, then mix in butter and mayonnaise and sprinkle the other fillings on top. Serve and finish each serving off with a squeeze of lime, if desired.
To celebrate Cinco de Mayo, pair this corn with our Chicken Enchilada Casserole for a fun and easy holiday feast.
You will never go back to plain corn on the cob.
For more delicious organic recipes, please visit our recipe page.
Need help finding organic items in your grocery store? Download our free mobile app with scanner today to ease the stress of shopping for organic products.
| Prep Time | 5 minutes |
| Cook Time | 15-20 minutes |
| Servings |
servings
|
- 12 ears Organic corn
- 6 tbsp Organic butter or dairy free substitute
- 1/2 cup Organic mayonnaise regular or vegan
- 3/4 cup Organic cojita cheese may substitute parmesan or dairy free cheese
- Organic chili powder
- Organic cilantro chopped
- 1 Organic lime fresh
Ingredients
|
Rate this recipe!
|
- Shuck and clean corn, making sure to remove corn silks.
- Wrap each ear of corn in aluminum foil, twisting at the ends to keep foil tight.
- Place on a medium hot grill for 10 - 15 minutes. Rotate cobs every five minutes. Corn is done when some kernels are blistered with a little char.
- Carefully remove corn from foil.
- Roll corn in butter, then coat with mayonnaise.
- Sprinkle with cheese or if desired, roll in cheese.
- Sprinkle with a generous coating of chili pepper.
- If desired, finish with cilantro and a squeeze of fresh lime.
This Grilled Corn on the Cob recipe is organic, gluten free and vegetarian.
 |
|
|
|
