Jalapeno Street Corn (Edit recipe)

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I was quite disappointed that I didn't find elotes / street corn while I was in Mexico, so I had to whip up a super quick and tasty version. Butter, Perinaise, Tajin, Queso Fresco, and finely diced jalapenos. So addictively delish.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

6

Serves: 1

Ingredients

1 whole Corn, I love Peaches & Cream Cobs.
1 whole Butter, Unsalted
1 whole Mayonnaise, I used Nandos Spicy Perinaise. Any spicy / smoky mayo will do
1 whole Tajin Seasoning
1 whole Queso Fresco
1 whole Jalapeño Pepper, seeded & finely diced

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Process

Cook Mode

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.
For every cob you're preparing, strip the husk and peel away as much of the silk as you can. Wash and dry the cobs. Lay a few slices of butter in the center of a large piece of tinfoil and nestle the corn into the butter. Fold the corn up in the tinfoil, sealing the ends and pressing the butter into the cob. Place the cob(s) on a baking sheet. Once preheated, bake your cobs for 25 minutes until bright, buttery, and golden.
Remove the tray from the oven and let the cob(s) cool enough to handle. Open up the tinfoil and spread the cob(s) generously with the perinaise. Sprinkle with Tajin seasoning and top with queso fresco and finely diced jalapenos. ENJOY!

Notes

The recipe is just per cob. You can easily make a whole batch using the same cook / assembly method.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	386
Fat:	30 g
Carbohydrates:	17 g
Protein:	13 g
Cholesterol:	64 g
Sodium:	667 mg
Fiber:	6 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.