Roasted Corn Elote Style

One of my all-time-favorite sides. So flavorful and a So-Cal staple.

Ingredients:

  • Corn on the cob (husk on or off)

  • 2 tbsp kewpie, one small pat of butter

  • Feta

  • Lime

  • Cilantro

  • Chilli Powder, Cayenne

DIRECTIONS:

  1. Prep the corn. Peel back the husks carefully without tearing them off, and remove all the silk (the stringy bits). Once clean, wrap the husks back around the corn.

  2. Submerge the husk-wrapped corn in a large bowl or pot of water for 20–30 minutes. This step keeps the husks from burning while grilling. While the corn is soaking, turn on the grill so it’s hot and ready to go.

  3. Grilling the corn: Place the soaked corn directly on the grill. Cook for about 10 minutes per side (20–22 minutes total), turning occasionally, until the kernels are tender and slightly charred.

  4. Let the corn cool slightly, then use a sharp knife to slice the kernels off the cob into a large mixing bowl.

  5. Add your elote ingredients to the bowl with the corn, toss everything together, and serve at room temperature for the best flavor.

  6. Enjoy! 🌶️