Elote (translation: corn cob) is a common street food in Mexico. It is usually made with mayo, chili powder, lime and cotija cheese. But since cojita cheese isn’t always available in a store near some, feta is often recommended as a substitution.
Which led us to think: if using feta, how about using Masi Masa Ras El Hanout instead of chili powder? And since many are mayo-averse (an old boyfriend of Cindy’s used to call mayo “white death” and apparently a lot of people agree with him), how about butter?
Shopping List & Prep (serves 4)
6 ears corn, shucked and cleaned
1 stick butter —or—1/2 C mayonnaise
Masi Masa Moroccan Ras El Hanout*
1/3 C crumbled feta cheese
Freshly chopped parsley (optional)
Lemon or lime wedges, for serving
- Shuck and clean corn (NOTE: If you prefer your corn more steamed than charred, pull the husks back up and grill with them on.)
- Preheat grill or grill pan to medium-high.
- Grill corn, turning often, until slightly charred all over, about 10 minutes. (If grilling in husks, grill for 25 – 30 minutes, turning every five minutes.)
- Remove corn from grill and rub corn with butter (or brush with mayonnaise), sprinkle with Masi Masa Ras El Hanout, crumbled feta, and parsley.
- Serve warm with lemon or lime wedges.
*You won’t need the whole pack, so we suggest saving it to make some more corn or roasted cauliflower.