Have you ever had Grilled Elote, aka Mexican Street Corn? There is something magical about this Mexican street corn grilled corn on the cob covered in a spicy, buttery topping. I recommend Elote as a must-try!
Now there’s a lot of different ways to prepare street corn, some love using mayo instead of butter to bind all the ingredients. To give our elote spicy edge we use Sonoran Spice Habanero Grill Seasoning. This seasoning is hot, using fresh habanero peppers and citrus.
Habanero has many health benefits. Pulling in around 100,000 to 500,000 Scoville Heat Units (SHU), ranking habaneros in the same group as the hottest peppers. Peppers contain capsaicin, this part of the pepper is what raises your body temperature, boosting your metabolism.
Now this treat is messy, corn on the cob in general isn’t the easiest thing to eat. I like to make extra toppings for later. Squeeze fresh lime over the top to make this recipe a 10/10!
- 2 Corn Cobs shucked
- 2 tbsp Butter
- 1/2 cup Parmesan Cheese
- Sonoran Spice Habanero Grill Seasoning
- Spread 1 tbsp butter evenly on each pieces of corn.
- Add to the grill on medium heat and cook for 15 minutes, turning every 5 minutes until kernels are soft and tender when poked with a knife.
- Remove from grill and sprinkle with parmesan cheese, habanero grill seasoning and a squirt of lime juice. Sprinkle chopped cilantro on top.
Did you enjoy making this Grilled Elote? Let us know in the comments.
Are you looking for ways to add spicy peppers to everyday meals but not sure how? Visit the Sonoran Spice Blog, we have recipes for breakfast, lunch, dinner, snack time and dessert!