Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Mexican Corn
Also known as "Elote," this grilled corn on the cob is slathered in a savory mixture of mayo, chili powder, and lime juice. Topped with a generous coating of salty cotija cheese and fresh cilantro, it offers an explosion of creamy, spicy, and tangy flavors. It is a quintessential street food classic that is a must-have at any summer barbecue.
Also known as "Elote," this grilled corn on the cob is slathered in a savory mixture of mayo, chili powder, and lime juice. Topped with a generous coating of salty cotija cheese and fresh cilantro, it offers an explosion of creamy, spicy, and tangy flavors. It is a quintessential street food classic that is a must-have at any summer barbecue.
Ingredients
- 1/2 cup Kernel Corn, drained
- 2 tbsp Cream Cheese
- 1 tbsp Butter
- 9.38 tbsp Jalapeno Pepper, chopped
- 1/4 tsp Garlic Salt
Instructions
- In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.
Storage and Meal Prep Tips
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