This Mediterranean-inspired take on elote swaps traditional toppings for briny Kalamata Olive Spread, salty Cotija cheese, and a squeeze of fresh lime.
INGREDIENTS
4 ears corn on the cob
4 tbsp Divina Kalamata Olive Spread
1/2 c Cotija cheese, crumbled
1 tbsp olive oil, for brushing
4 lime wedges
INSTRUCTIONS
- Brush the corn with olive oil. Grill or roast until cooked to your liking.
- While the corn is still warm, spread 1 tbsp Kalamata Olive Spread over each ear of corn.
- Sprinkle with Cotija cheese and serve with a lime wedge.
