Recipe Ingredients
Corn Elote
- 6 ears of corn un-shucked
- 1 tsp of chili powder
- 1/2 tsp of cumin
- 1/4 cup of Sargento shredded cheese
- 2 Tbsp of chopped fresh cilantro
- Kosher salt and fresh cracked pepper to taste
Avocado Yogurt
- ¾ cup of plain Dannon Greek yogurt
- 1 avocado, seed and peel removed
- Juice of 1 lime
- 2 Tbsp of chopped fresh cilantro
- Kosher salt and fresh cracked pepper to taste
Additional Sides for Dipping
- Land O'Lakes Melted butter
- Daisy Sour Cream
Recipe Directions
Place the un shucked corn on a hot grill (450°) and cook for 10 to 15 minutes or until the corn is done. Make sure to constantly turn the corn so that it cooks on all sides.
Once the corn is cooked, remove them from the grill and pull back the husks taking care not to rip them off. Tie the husks back with butchers twine.
Next, generously spread on crema Mexicana all of the corn. Sprinkle the chili powder and cumin all over the corn. Season the corn with salt and pepper and sprinkle on the cheese and cilantro.
Serve hot!
