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.