Zesty Elote-Style Corn on the Cob

Happy Corn on the Cob Day! Try elote — Mexican street corn topped with lime, spices, and cheese. Big flavour and simple ingredients!

Choices Nutrition Team

Recipe - Choices Market Corporate Store

Servings4

Cook Time18 Minutes

Ingredients

4 ears of sweet corn, husked

2 tbsp unsalted butter, melted (or olive oil for a dairy-free version)

2 tbsp lime juice (freshly squeezed)

1–2 tsp Tajín seasoning, to taste

1/2 tsp black salt

1/4 cup crumbled feta cheese

Directions

Cook the corn
1. Option 1 (grilled)
  1. Preheat the grill to medium-high
  2. Place corn directly on the grill, turning every 2–3 minutes until charred and tender (about 10–12 minutes)
  3. Remove from heat and set aside
2. Option 2 (baked)
  1. Preheat oven to 425°F (220°C)
  2. Place husked corn cobs on a baking sheet lined with foil or parchment paper
  3. Brush lightly with oil or butter and bake for 20–25 minutes, turning once halfway through, until golden and tender
  4. Remove from oven and set aside
In a small bowl, mix melted butter, lime juice, black salt, and Tajín
Brush mixture evenly over warm corn
Sprinkle generously with crumbled feta
Garnish with cilantro, green onions, or extra Tajín if desired. Serve with lime wedges

0 minutes

Prep Time

18 minutes

Cook Time

Servings

Directions

Cook the corn
1. Option 1 (grilled)
  1. Preheat the grill to medium-high
  2. Place corn directly on the grill, turning every 2–3 minutes until charred and tender (about 10–12 minutes)
  3. Remove from heat and set aside
2. Option 2 (baked)
  1. Preheat oven to 425°F (220°C)
  2. Place husked corn cobs on a baking sheet lined with foil or parchment paper
  3. Brush lightly with oil or butter and bake for 20–25 minutes, turning once halfway through, until golden and tender
  4. Remove from oven and set aside
In a small bowl, mix melted butter, lime juice, black salt, and Tajín
Brush mixture evenly over warm corn
Sprinkle generously with crumbled feta
Garnish with cilantro, green onions, or extra Tajín if desired. Serve with lime wedges