INGREDIENTS

Sweet corn on the cobb

3 tbsp. mayo combined with 1/2 tsp. garlic powder

1/2 cup Cotija cheese, crumbled

3 tbsp. Cilantro, chopped

1/2 tsp. Chipotle chili powder

1 lime, quartered

  PREPARATION

1. Boil, grill, or bake corn on the cobb.

2. Brush cooked corn with garlic mayo.

3. Roll corn in a plate of cotija cheese.

4. Sprinkle on cilantro and chipotle chili powder.

5. Serve and enjoy with a crisp glass of Stella Rosa® Platinum.

PAST’AMORE

ELOTE CON CHILE

GUAC -OFF WIN