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Chesapeake-style Elote Street Corn with Vanilla Honey Cotija

Serves 6

Corn, Husk On

6 each

Queso Cotija or Queso Fresco

2 cup

Howell’s Standard Vanilla Honey

1 Tbsp, plus more for drizzling

Mayonnaise

1 cup

Sour Cream

½ cup

Lime Juice

1 ½ Tbsp

Lime Zest

2 Tbsp

Cilantro, chopped

1 bunch

Old Bay Seasoning

½ tsp

Garlic, minced

3 cloves

1. Heat grill to medium heat. Place un-shucked Corn (This makes it easier to shuck later!) on the grates and grill for 15 minutes or until the husks are deeply charred and the Corn kernels beneath are tender. Remove from heat and set aside to cool slightly.


2. While the corn is cooling, prepare the Cotija sauce by gently stirring together the Howell’s Standard Vanilla Honey and Cotija in a medium bowl. Then, add remaining ingredients and stir until well combined.


3. Once the Corn is cool enough to handle, but still warm, remove the silk and husk. Dip each Cob in the Cotija mixture, coating completely.


4. Finish with a generous drizzle of Howell’s Standard Vanilla Honey and serve warm.




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