Recipe
Pamela's Guatemala-Inspired Elote
Grilled corn brushed with a creamy lime-garlic spread, then dusted with Parmesan, Tajin, and sriracha.
A ranch-table side · Grilled corn · Creamy lime spread
Ingredients
- Creamy spread: 1/2 cup mayonnaise
- Creamy spread: juice of 1 lime (about 1-2 tablespoons)
- Creamy spread: 1/2 teaspoon garlic powder
- Creamy spread: pinch of kosher salt
- Creamy spread: fresh cracked black pepper (optional)
- Ears of corn, in the husk
- Finely grated Parmesan (Cotija is traditional)
- Tajin
- Sriracha
- Extra lime, for finishing
Instructions
- 01Mix the mayonnaise, lime juice, garlic powder, salt, and black pepper together into a creamy spread.
- 02Grill the corn in the husks until tender.
- 03Peel back the husks.
- 04Brush the warm corn generously with the mayo-lime mixture.
- 05Roll or sprinkle with finely grated Parmesan (Cotija is traditional, but Parmesan works beautifully).
- 06Dust with Tajin.
- 07Drizzle with sriracha.
- 08Finish with a little extra lime juice if you'd like.
Serving suggestion
Perfect alongside anything off the grill - especially a ribeye.