Hot Honey Elote
By Jeremy Sloan
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Hot Honey Elote
Rated 5.0 stars by 1 users
Cuisine
Mexican
Author
Jeremy Sloan
Servings
6
Prep Time
10 minutes
Cook Time
12 minutes
Calories
250
Ingredients
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2 tablespoons Lane’s Hot Honey Rub
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6 ears of corn, shucked and cleaned
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1/2 cup mayonnaise
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1 medium red bell pepper, diced
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1/2 cup cotija cheese, crumbled
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1/4 cup fresh cilantro, chopped
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1 tablespoon lime juice, freshly squeezed
Directions
Preheat your grill to medium-high heat (about 400°F or 200°C).
Place the shucked corn directly on the grill grates. Grill the corn, turning occasionally, until charred and cooked through, about 10-12 minutes. Look for a nice golden brown color and a slightly smoky aroma.
Once the corn is grilled, remove it from the grill and let it cool slightly for ten minutes. Taking a knife cut all the kernels off the cobb, place in a mixing bowl, and allow to cool to room temperature.
To the corn combine the mayonnaise, diced red bell pepper, ½ cup crumbled cotija cheese, ¼ cup chopped cilantro, Lane’s Hot Honey Rub, and lime juice. Mix well until all ingredients are evenly incorporated. Add to a bowl and enjoy.
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