My family loves corn and we eat a lot of it. Grilled corn is delicious and is even better when served this way. This recipe is based on Mexican Street corn, Elotes. It is a delicious combination of flavors and spices.
Grilling corn is easy to do and I love that I don’t have to heat my house up. It also saves me from having a huge pot of boiling water taking up space on my stove. The char from the grill adds a nice flavor to the corn. If you prefer, you can grill it in the husk and then use the husk as a handle, but I found that it is just a little bit cleaner when the kids use corn on the cob holders instead of the husks.
I try to have our meals outside when serving corn on the cob, to save my kitchen floor from all the little kernels, but this corn is definitely worth the clean up.
If you are looking for a way to try different flavors, I would encourage you to try this recipe. This recipe serves 12, but it is easy to scale up or down according to your needs. If you don’t have corn on the cob, you can use frozen corn. Skip the grilling directions, cook according the package directions, then mix in butter and mayonnaise and sprinkle the other fillings on top. Serve and finish each serving off with a squeeze of lime, if desired.
To celebrate Cinco de Mayo, pair this corn with our Chicken Enchilada Casserole for a fun and easy holiday feast.
You will never go back to plain corn on the cob.
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