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?
Corn is starting to come into the markets, so we came up with our twist on Mexican Street Corn. Instead of chili powder, we use our Ras El Hanout. And instead of cotija cheese, we use feta. A perfect summer side dish!
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).
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 Spice Blend, 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.