Grilled corn on the cob dipped in Little BEEst Sneaker Green Jalapeño Hot Honey Sauce & cotija cheese.
Elote corn with hot honey is a fiery-sweet twist on a beloved classic. The charred, juicy kernels are already bursting with smoky flavor, creamy mayo, tangy lime, and salty cotija, but a drizzle of hot honey takes it over the top. The sweet heat seeps into every crevice, balancing the richness with a spicy-sweet zing that cuts through and ties it all together. It’s messy, bold, and totally irresistible.
Ingredients:
- 1 Corn on the Cob (skewered)
- 1 teaspoon – Chipotle Chili Powder
- 1 teaspoon – Fine Chopped Cilantro
- 2 tablespoons – Cotija Cheese
- 2 tablespoons – Little BEEst Sneaker Green Hot Honey Sauce
- Canola Oil
Instructions:
- Preheat grill on medium heat.
- Lightly brush corn with canola oil & place on grill. Cook until tender & grill marks are all around corn.
- Mix cotija cheese with chopped cilantro & put on a shallow plate.
- Coat cooked corn well with hot honey sauce, roll corn in the cheese mixture.
- Sprinkle chipotle chili powder over the corn & serve.
