Elotes Seasoned with Rumi Spice Blends
Whether they are on the cob (elotes) or off (esquites), this buttery, delicious street food from Mexico is very simple to make at home. Try it out using Rumi’s spicy & sweet Berbere Spice Blend or our earthy & peppery Southwest Chili Spice Blend.
4 ears of corn
4 Tbsp butter
⅔ tsp Rumi Berbere Spice Blend or
⅔ tsp Rumi Southwest Chili Spice Blend
⅔ cup crumbled cojita cheese
4 Tbsp chopped cilantro
1 quartered lime
Preheat grill to medium high.
Grill corn for 10 minutes or until a slight char develops on all sides.
Melt butter in a small bowl.
Put the cotija cheese on a flat plate.
Brush melted butter onto corn and then roll it in the cotija cheese.
Sprinkle with cilantro and Berbere or Southwest Chili Spice Blend.
Serve with lime wedges.
Eat it on the cob (elotes) or off the cob (esquites).