Ingredients
- 4 ears corn, shucked
- 1 tbsp butter
- 3 tbsp Molli Acapulco Marinade
- 1/4 cup mayonnaise or sour cream
- 1/2 cup grated cotija cheese
- 4 wedges lime (optional)
Fresh corn is the perfect thing to eat right now – seasonal, fresh and perfect with almost any protein. You may be familiar with elotes, a Mexican street food treat. If not, allow us to introduce you.
Grilled corn is a delicious Mexican street food served up on the cob, and topped with a healthy dose of mayonnaise or sour cream, Cotija cheese, lime juice, salt and spices. We like ours with a little bit of our Acapulco Marinade to add some heat and an extra layer of flavor that makes you want to have more.
Take advantage of this great weather and grill some this weekend. You’ll love them!
Directions
- Preheat an outdoor grill for medium-high heat.
- Melt butter in a small saucepan. Add Acapulco Marinade and stir thoroughly until ingredients are evenly mixed. Set aside.
- Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. One minute before removing from grill, brush corn with Acapulco mix, making sure to cover all parts of corn. Briefly grill on all sides. Remove from grill.
- Spread evenly with mayonnaise or sour cream. Sprinkle with cotija cheese and serve with a lime wedge. Provecho!
