Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Cut 4 (12-inch-squared) sheets of foil. Place 1 Hy-Vee Short Cuts sweet corn cob near an edge on each sheet; roll up to cover corn. Double fold ends to seal.
Also known as an elote, Mexican Grilled Street-Corn is the perfect addition to your next cookout. Topped with mayonnaise, fresh lime juice, chipotle Chile powder, and Cotija cheese.
Servings and Ingredients
|1 (4-ct.) pkg. Hy-Vee Short Cuts sweet corn|
|⅓ c. Hy-Vee Mayonnaise|
|1 tbsp. fresh lime juice|
|1 clove(s) garlic, minced|
|½ tsp. chipotle chile powder, plus additional for garnish|
|¼ c. crumbled cotija cheese|
|¼ c. green onions, sliced|
|2 tbsp. fresh cilantro, finely chopped|
Things To Grab
- 4 (12 inch squared) pieces of aluminum foil
- Small bowl
Stir together mayonnaise, lime juice, garlic, and chipotle chile powder in a small bowl. Set aside.
Grill 11 to 13 minutes or until tender, turning frequently. Remove from grill. Slit open foil of each; fold back edges. Spoon mayonnaise mixture over grilled corn cobs. Top each with 1 tablespoon cotija cheese, 1 tablespoon green onion, and 1 1/2 teaspoon cilantro. Garnish with additional chipotle powder, if desired.
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