Ranch Street Corn
Street vendors across Mexico have introduced this addicting snack recipe — also called Elotes — to countries around the world. Corn on the cob (on a stick) gets smothered in seasoned mayonnaise and coated in chili lime seasoning, crumbled cotija cheese and fresh cilantro. Our take adds some ranch season for an extra, ranch-inspired twist. What’s not to love?
Ingredients (8)
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corn, husks and silks removed 4 ears
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olive oil 2 tablespoons
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kosher salt and ground black pepper, to taste
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mayonnaise ½ cup
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chili lime seasoning 1 teaspoon
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crumbled cotija cheese ½ cup
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chopped fresh cilantro, for garnish
Steps (4)
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1
Light a charcoal grill using Kingsford® Charcoal or heat a gas grill to high. Rub the corn with olive oil, season with salt and pepper, and place on the grill.
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2
Cook corn, turning occasionally, for about 5–6 minutes, until it begins to char on all sides.
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3
Remove from the grill. Mix the mayonnaise and ranch seasoning together and brush onto the corn. Sprinkle each ear with chili lime seasoning and cotija cheese.
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4
Garnish with chopped cilantro, if desired, and serve immediately.
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