Cranberry ELOTE (Mexican Street Corn)

Spice up your next Taco Tuesday with my Mexican Cranberry Elote Street Corn and Cranberry Margaritas. Cranberries bring a sweet and sour punch to the traditional mayonnaise, queso fresco, jalapeno, and lime street corn. Their tart, chewy texture livens up this family-favorite recipe. Pair with my special Cranberry margaritas for the perfect way to wash down every savory bite.

Serve them with your favorite tacos and enchiladas for a cranberry-infused Mexican fiesta.

Prep Time: 15 minutes | Cook Time: 25 minutes  | Serves 5

INGREDIENTS:

• ½ cup fresh frozen Cape Cod Select Cranberries thawed and roughly chopped
• 2 cups cotija cheese
• 6 ears of fresh corn
• 1 large jalapeño seeded, ribs removed and chopped
• 3 tablespoons cilantro chopped
• 3 tablespoons butter
• 3 tablespoons real mayonnaise

INSTRUCTIONS:

• Combine crumbled cotija cheese, chopped jalapeño, cilantro, and chopped cranberries in a bowl. Stir to combine. Refrigerate until ready to plate. 
• Pour the cranberry cheese mixture into a large, shallow dish when corn is cooked.
• Peel corn husks back, leaving them attached to the cob like a handle. Some of the husks will fall off. This is ok; you’ll use the husks to tie the handles together. 
• Remove corn silks and rinse the corn with cold water. 
• Tear several long strips lengthwise to create a tie for the corn using one of the fallen husks. Gather the husks and tie them neatly with one of the long strips. Continue this process until all the corn handles are tied.
• Wrap the husks in foil, leaving the corn exposed.
• Roast the corn on a 450-degree grill for 20 minutes. 
• Turn the corn every 8 minutes to ensure even browning on each side.
• When corn is tender and the kernels are charred, remove them from the grill and remove the foil.
• Butter each ear of corn. Smear 1 teaspoon of mayonnaise over each corn and roll in the cranberry cotija mixture. 

Enjoy!