Elliot with Roasted Garlic Mayonnaise, Cotija, Jalapeños + Cilantro

Here in the PNW the weather has gone full blown Summer time. Averaging around 90 degrees every day. And while parts of me doesn’t mind that happening, as there is something about summer that puts my head into a more laid back type of attitude, the other part of me who cooks 3 times of day, says its too hot!

So while we are on this heat wave, our nights have been spent grilling! Grilling meats, grilling fruit, and grilling all of the vegetables. For that, I simply make a mixture of olive oil, salt, pepper, cumin, and then about a cup of mixed fresh chopped herbs. Toss the meat and vegetables in that mixture and put it on the grill.

But my favorite, and really my summer go-to is Elote, a Mexican style corn, with butter, mayonnaise, and cotija. For this recipe, I collaborated with FeedFeed and Best Foods using their new Organic Roasted Garlic Mayonnaise, which took the grilled corn to the next level! And to finish it off, I topped them with jalapeños, and cilantro. This recipe takes about 10 minutes to prepare and 10 minutes to cook. It is everything I love about summer.

Also, be sure to make up a batch of Agua Frescas to serve along with your grilled dinner! To make, simply puree 3 cups of watermelon, cantaloupe or honeydew, strain, and then add 1 tablespoon of sugar/honey/maple syrup, and 1 1/2 cups of water. Serve over ice, and feel free to add tequila.

This post was sponsored by FeedFeed and Best Foods. For this recipe I used their Organic Roasted Garlic Mayonnaise, but their other new flavors, like Organic Mayonnaise and Organic Spicy Chipotle Mayonnaise (hello B.L.T’s!) would be just as delicious. I love that Best Foods has created this Organic line made with organic ingredients. Thank you for supporting!

Elote with Roasted Garlic Mayonnaise, Cotija, Jalapeños + Cilantro
serves 4

4 ears corn, shucked
4 tablespoons butter, melted
1/4 cup Best Foods Organic Roasted Garlic Mayonnaise
2/3 cup crumbled cotija cheese
1 jalapeño, thinly sliced
1/4 cup cilantro, roughly chopped
2 limes, wedged

Shuck corn, and place on a baking sheet while you preheat the outdoor grill at medium-high heat. Grill corn until lightly charred all over, about 10 minutes. Remove the corn and place back on a baking sheet. Pour melted butter over top and then add roasted garlic mayonnaise to each corn. Top with cottage cheese, jalapeño slices, and cilantro. Serve with lime wedges and more roasted garlic mayonnaise on the side.