With Cinco de Mayo right around the corner, it’s time to plan what to eat with your margarita. Though I fully endorse eating a frozen margarita while drinking a margarita on the rocks, Lime Cilantro Corn on the Cob is a great alternative – it’s loaded with flavor and so easy to make that you’ll be back to your drink(s) in no time.
I LOVE Mexican Street Corn (Elote). I mean what’s not to love when it comes to grilled corn slathered in crema and sprinkled with spices, cotija cheese, and lime juice. I love elote so much that I’ve made many iterations over the years, and I’ll post them soon. Though crema is easy to make and cotija cheese is often available at most supermarkets, making Mexican Street Corn requires advanced planning and preparation, something my mama brain can’t seem to do.
So when a Mexican Street Corn craving hits and I don’t have the time or ingredients, I turn to Lime Cilantro Corn on the Cob to satisfy my cravings. The corn is slathered in a lime cilantro butter and then sprinkled with chipotle powder, salt, and lime juice. I like to grill or roast the corn on the cob, but once you slather it in butter and load it with flavor, it won’t matter how you cook it.
This flavorful corn is the perfect compliment to Flank Steak Fajitas, enchiladas, and tacos. Or, just eat it on its own. Let the fiesta begin.