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August 27, 2021
3 ears sweet corn
1/4 C mayonnaise or vegan mayo
1/4 C sour cream
2 - 3 Tbsp Gindo's Original
1 LB mini sweet peppers
1 tsp minced garlic & shallot
1 Tbsp chopped cilantro
1/2 C grated cojita or parmesan cheese
1/2 lime juiced
1. Boil corn in a large pot for 5-8 minutes, let cool and shave corn off the cob into a mixing bowl.
2. In the same mixing bowl combine, mayonnaise, sour cream, Gindo's Original, lime juice, garlic, shallot, cheese and chopped cilantro and mix together.
3. Lay peppers directly onto your grill grate and grill for 5 minutes on each side, or until the skin is nicely roasted with some charring.
4. Stuff peppers with elote mix, serve and enjoy!
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September 22, 2022
April 03, 2022 1 Comment