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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Grill
- Small bowl
Directions
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.
Recipe Source:
Hy-Vee Mega Ad April 2022