What is an Elote? If you love roasted corn and you haven’t tried topping it with a delicious sauce, cilantro, AOOC Chipotle Olive Oil combo you’re missing out. This is a great recipe to use whenever the charcoal is hot and you need a side dish for a Mexican themed feast!
Ingredients
- 6 Corn on the cob with husks, soaked in water at least 30 minutes. Pull back the husk—without removing it entirely—and remove the silk from the corn. Then pull the husk back into place. This allows coverage from the grill, both protecting the corn from direct exposure to the flames and partially steaming the ear, while still allowing the smoke from the grill penetrate the husk.
- AOOC Persian Lime OO
- AOOC Chipotle OO
- AOOC Coconut Balsamic
- 1/4 cup AOOC Chipotle OO aioli/mayo
- 1/4 cup plain Greek yogurt
- 2tsp Basik’s Southwest Blend Seasoning
- 1/4 cup cilantro
- 1/2 a lime
- Cojita, parmesan, crumbled feta or quesa fresca for topping (approx 1/4 cup)
Directions
- Pre-heat grill for medium direct heat. Drizzle the inside of the corn husk with Persian Lime or Chipotle OO, and set on grill turning to cook evenly for 15 min on each side.
- In a small bowl mix together Chipotle Aioli, greek yogurt, a drizzle of AOOC Persian Lime Oil, a Drizzle of AOOC Coconut Balsamic, and 2 tsp of the seasoning salt.
- Peel the husk back on the corn leaving it attached for a fun handle, and top the corn with a squeeze of lime, the sauce, cojita cheese, and cilantro. Sprinkle with more southwest seasoning to taste and enjoy!
