Mexican Street Corn (Elote)

1. 1

   Wrap each ear of corn in foil. Roast at 400u00b0F for 25 minutes, until kernels are tender. Remove from foil and allow to cool. To easily remove cooked kernels, place corn cob vertically in the circle center of a bundt pan. Cut down the side of the cob and let the kernels fall into the well of the pan.

2. 2

   In a medium bowl, stir corn kernels, mayo, chile lime seasoning, cilantro, and cotija. Serve immediately or refrigerate until ready to eat (up to 1 day). Can be served warm, cold, or at room temperature.

3. 3

   Note: If you don't have Trader Joe's chili lime seasoning, substitute with the juice of 1 lime, 1/2 teaspoon chili powder, and 1/4 teaspoon kosher salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.