Buttery Elote Style Corn
I have eaten SO much corn lately. I can't help it! The markets are overflowing with fresh, local corn and I can't resist. Baked in butter, lemon, jalapenos & Kashmiri until golden & finished with Baja sauce, pecorino and lime.
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
8
Serves: 2 - 3
Ingredients
- 3 whole3 whole3 whole Corn, I used fresh, local Peaches & Cream Corn
- 0.25 cup0.25 cup0.25 cup Butter, Unsalted, cut into cubes
- 2 whole2 whole2 whole Jalapeño Pepper, sliced
- 1 whole1 whole1 whole Kashmiri Chili Powder, See Recipe
- 0.5 whole0.5 whole0.5 whole Lemon, cut into wedges
- 1 whole1 whole1 whole Creamy Baja Sauce - Taco Bell
- 1 whole1 whole1 whole Pecorino Romano
- 1 whole1 whole1 whole Lime
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 425 F.
- Husk the corn and remove as much of the silk as you can. Lay out a large piece of tinfoil and get your halved cobs into the center of the foil, folding it up around them like a tinfoil bowl. Drop cubed butter all around the cobs, pressing some of the cubes directly on to the corn. Sprinkle generously with Kashmiri chili and sliced jalapenos. Nestle the lemon wedges around the dish. Take a second piece of tinfoil to cover / seal up the cobs and transfer them to a baking sheet.
- Once preheated, place your tray in the oven to bake for 25 minutes until your cobs and golden and cooked through. Remove your tray to a wire cooling rack. Carefully remove the top piece of tinfoil. Squeeze some Baja sauce into a small dish and use a silicone basting brush to brush the sauce all over your cobs. Next, finely shred pecorino generously over your cobs to coat them nicely. Lastly, zest some lime all over your cobs before cutting the lime into wedges and serving so everyone can use a squeeze of lime if desired.
- ENJOY!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 599 |
| Fat: | 46 g |
| Carbohydrates: | 28 g |
| Protein: | 31 g |
| Cholesterol: | 68 g |
| Sodium: | 1649 mg |
| Fiber: | 8 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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