Perfect for a summer to fall transition: Roasted Corn. This is my take on Mexican Street Corn called Elotes. I prefer my elotes on the spicier side but you could tone it down. I use creole seasoning for a Cajun kick to this Mexican favorite.
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Corn on the Cob- go fresh from the produce section
Tony Chacere’s Original Creole Seasoning
Butter
Pretty simple: peel corn and make sure to get all the fibers removed. I usually cut the stalk off the end too.
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Place in foil and coat all sides of corn with butter.
Sprinkle with Tony Chacere’s (the more you sprinkle the spicier it gets!)
Close foil and make a little gathering at the top so you can easily remove it from the oven later. Makes a tent like shape.
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Cook in oven for 30-35min at 375 degrees.
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I often use this same method when grilling but instead of roasting corn in the oven put it on the top rack of the grill. I didn’t add cheese this time but many people like to top roasted corn with cotija or parmesan cheese. Enjoy!
