SAN ANTONIO – It’s Fiesta season - bring your favorite festival food home with this smoky, buttery take on classic Mexican street corn. It’s finished with creamy chori-mayo, crumbly cheese, and a bright touch of chile and lime. It will be the most popular treat at your Fiesta event.
Ingredients:
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- 6 ears of corn, husked
- 2 tablespoon of butter
- ½ cup mayonnaise
- 1 tablespoon Abuela’s Original Chorizo Seasoning Paste (Hess Street Foods)
- ½ cup queso fresco or cotija cheese, crumbled
- 1–2 teaspoons chile + lime powder (such as Tajín or similar)
- 1 lime, cut into wedges
Directions:
Boil the corn. Bring a large pot of water to a boil and cook the corn for about 5–7 minutes, until tender.
Roast the corn. Remove from the water and brush with butter. Place the corn on a hot skillet or grill pan and roast for a few minutes, turning occasionally, until lightly charred.
Make the chori-mayo in a small bowl, mix the mayonnaise with Abuela’s Original Chorizo Seasoning Paste until smooth.
Build the elote. Spread the warm corn with chori-mayo, then sprinkle with crumbled queso fresco or cotija cheese. Dust with chile + lime powder.
Serve & Finish with a fresh squeeze of lime and enjoy.
Enjoy more recipes from Hess Street Foods.