Tandoori Mexican Street Corn (Elote Style)

Grilled street corn with creamy Tandoori Twist blend

A bold twist on classic Mexican street corn, this version brings together the smoky, creamy flavors of elote with the warmth of Tandoori Twist. Its rich, flavorful, and made effortlessly with just one blend.

Perfect for summer grilling or easy crowd pleasing side dish.

Serves: 4; Ready in 30 minutes (+ optional marinating time)

Ingredients

For the corn:

• 4 ears corn, husked

• 1-2 tbsp olive oil

For the sauce:

• ¼ cup mayo

• ¼ cup sour cream or Greek yogurt

• 1-2 tsp Tandoori Twist

• 1 tsp salt

• Juice of ½ lime

For the toppings:

• ¼ cup cotija cheese or ground parmesan

• Fresh cilantro, chopped

• Extra sprinkle of Tandoori Twist

• Lime wedges for serving

Instructions

1. Cook the corn: Grill or roast the corn until lightly charred, about 10-12 minutes, turning occasionally.

2. Make the sauce: In a small bowl combine all the ingredients until smooth. Taste and adjust for seasonings/salt.

3. Coat the corn: While the corn is still warm, brush or spread the sauce evenly over each ear.

4. Add toppings: Sprinkle with cojita or ground parmesan cheese, cilantro, and an extra pinch of Tandoori Twist.

5. Serve: Finish with a squeeze of fresh lime and serve immediately.

Finish with

Add a sprinkle of Flavor Pop for brightness.

Cooking Tips

• Start with 1 tsp Tandoori Twist in the sauce then adjust to taste

• For a deeper flavor sprinkle a little Tandoori Twist on the corn prior to adding the sauce

• Using Greek yogurt makes it lighter while still creamy

Simple Pairings

• Serve alongside grilled chicken, steak, or fish

• Add to tacos or bowls for extra flavor

• Pair with a crisp white wine or rose