This dish from Julie Lee of Julie’s Kitchen is a modern twist on elote—classic Mexican street food.
What You Need
Original recipe yields 4 servings
4 ears corn
1 tablespoon butter
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled cotija cheese
1 teaspoon chili powder
juice and zest from 1 lime
salt to taste
1/4 cup fresh cilantro, chopped
18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil
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Let's Make It
Step 1:Cut kernels off corn.
Step 2:In a bowl, mix together corn kernels, butter, mayonnaise, sour cream, cotija cheese, chili powder and lime juice and zest. Season with salt and pepper to taste.
Step 3:Place corn mixture on an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Form a packet.
Step 4:Grill over high heat for about 25 minutes. Carefully open packet. Top with cilantro and serve with lime wedges.
Reynolds Kitchen Tips
Packets are a great way to grill veggies. To make a packet, bring up foil sides and double fold top and ends to seal packet. Don’t forget to leave room for heat circulation inside.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.