Whether it’s boiled, grilled or roasted, corn is a versatile side fit for many meals. But this recipe takes typical corn to a whole other level. It’s a pan-fried version of the traditionally grilled Mexican street corn (referred to in Spanish as elote) rolled in classic spices with the addition of coconut ghee. The combination of the sweet corn with zesty lime and salty cheese means you’ve got one heck of a crowd-pleasing dish to serve at your next foodie fiesta.
Coconut Ghee Glazed Mexican Street Corn
Fill large pot with water and bring to boil. Add about 2 tablespoons table salt. Once boiling, add corn and boil 8 minutes.
In small pot over medium heat, add coconut ghee. Add garlic cloves, squeeze of lime and pinch of sea salt. Cook 5 minutes then remove from heat.
Heat large cast iron skillet over medium heat. Add a drop of oil. When the corn is ready, transfer to skillet. Rotate corn every minute until it gets an even char all the way around. Baste corn with melted ghee mix to enhance flavors.
Once corn is cooked, top with cheese, cilantro and a sprinkle of paprika.