Lightly charred corn on
the cob slathered in a creamy chili, lime sauce and topped with cilantro and cotija cheese is a great side to serve at any summer cookout.
Corn on
the cob slathered with creamy citrus, garlic & paprika rub; then grilled & topped with cilantro & queso fresco.
But who doesn't love a warm piece of bread or fresh corn - on - the -
cob slathered with butter?
Not exact matches
Whenever I fire up the grill, corn - on - the -
cob always gets a spot on the grates, but last weekend I
slathered on a little more than just butter when I made Mexican street corn.
Slathered with a crema - based sauce and showered with cotija cheese, ground chiles, and lime, this is not your typical corn on the
cob.
Elote is made by boiling or grilling corn on the
cob, sometimes with the Mexican herb epazote,
slathering it with butter and mayonnaise then rolling it in cheese like Cotija or Parmesan and sprinkling it with chile powder and a squeeze of lime.
Hot corn on the
cob with thick - sliced Jersey tomatoes
slathered with mayo.