So now that I’ve waxed poetic about trader joe’s everything but the elote seasoning, and you’ve rushed out and bought it… lets give you a recipe that uses it.

This particular recipe takes it’s direction from the street side elote corn sticks you can find to purchase however, it’s slightly different in that it takes all the same flavors, and ties them up in a neat tin foil pouch and tosses them on the grill to cook. Less steps, equally as tasty without all the work.

Word to the wise, this is not a low fat, low oil, non-dairy dish… it is however, mouthwateringly delicious.

Ingredients:

8 ears of fresh corn, peeled and husked

1 1/2 sticks of butter (3/4 cup), cut into 24 equal squares

3 Tbsp evoo

4 tsp trader joe’s everything but the elote

8 tbsp mayo

2 Tbsp lime zest

handful of chopped cilantro

Directions:

Preheat grill to sear.

Cut 8 pieces of tin foil large enough to roll up ears of corn approximately 12 inches by 15 inches. On the center of each piece of tin foil place three butter squares in a row, horizontally across the shorter side.

Place corn in large tray or dish, toss gently with evoo and elote seasoning, using hands to make sure all sides of the corn are coated.

Place seasoned corn cobs on top of the butter on each tin foil rectangle.

Top each cob with 1 tsp of mayo, spreading it over the top.

Take the two long ends of the tin foil and bring them together over the top of the corn cob. Fold over and together and fold down continually until flush with cob. Repeat the same folding/crimping on both ends of the cob, until you’ve created a sealed packet.

Turn one burner off of the grill, and turn the other burners down to medium high.

Place tin foil packets on bottom grill rack for 3-5 minutes, just long enough to melt the butter. Flip packets over and place on top rack of grill.

Grill for an additional 20 minutes, turning packets 1/4 turns every 5 minutes.

Remove from grill, open packets, and top with lime zest and cilantro.