Elotes Seasoned with Rumi Spice Blends

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.

 

 

Elotes Recipe

  1. Preheat grill to medium high. 
  2. Grill corn for 10 minutes or until a slight char develops on all sides.
  3. Melt butter in a small bowl.
  4. Put the cotija cheese on a flat plate.
  5. Brush melted butter onto corn and then roll it in the cotija cheese.
  6. Sprinkle with cilantro and Berbere or Southwest Chili Spice Blend.
  7. Serve with lime wedges. 
  8. Eat it on the cob (elotes) or off the cob (esquites).

 

Esquites Recipe

  1. Cut corn kernels off the cob.
  2. Preheat cast iron pan to medium-heat and add butter.
  3. Cook corn for 10 minutes or until it looks toasted.
  4. Remove corn and place in a mixing bowl.
  5. Squeeze in some lime juice and mix in cilantro and Berbere or Southwest Chili Spice Blend. 
  6. Serve in cups or small bowls topped with cotija cheese.

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