Ingredients
-
4 ears of corn, husked
-
2 tablespoons Osmo’s Flakey Black Sea Salt
-
1 cup Parmesan chunks, finely grated
-
1 teaspoon chili powder
-
1 teaspoon smoked paprika
-
1/4 cup fresh cilantro, chopped
-
1 lime, cut into wedges
-
1 tablespoon olive oil
Directions
Prepare the Corn:
Preheat your grill to medium-high heat.
Brush each ear of corn with olive oil, ensuring an even coat.
Grill the Corn:
Place the corn directly on the grill grates.
Grill for about 15 minutes, turning occasionally, until the corn is tender and has a nice char.
Season the Corn:
Once the corn is grilled, remove it from the grill and allow it to cool slightly.
Add Toppings:
Sprinkle the grated Parmesan chunks over the corn.
Dust with Flakey Black Sea Salt, chili powder, and smoked paprika for a burst of flavor.
Top with freshly chopped cilantro for a fresh, herby taste.
Serve:
Serve the elote with lime wedges on the side. Squeeze the lime over the corn just before eating for a zesty finish.
Recipe Note
This Corn on the Cob Elote recipe is perfect for summer barbecues or any outdoor gathering. The combination of creamy sauce, crunchy Parmesan, and the bold flavors of Flakey Black Sea Salt, cilantro, and lime will make it a crowd favorite. Enjoy this easy and delicious twist on a classic Mexican street food.
