Grilled Corn with Casa De Laurel Salsa Macha

Grilled Corn with Casa De Laurel Salsa Macha

Ingredients (serves 4)

  • 4 ears of fresh corn, husked

  • 2 tbsp butter (melted)

  • ¼ cup mayonnaise (or Mexican crema for extra richness)

  • ½ cup crumbled cotija cheese

  • Juice of 1 lime

  • 3 tbsp Casa De Laurel Salsa Macha

  • Fresh cilantro, chopped (optional garnish)

  • Salt to taste

Instructions

  1. Grill the corn: Brush each ear with melted butter and grill over medium-high heat, turning until charred and smoky (about 8–10 minutes).

  2. Coat it: Spread a thin layer of mayo or crema over the hot corn.

  3. Level up: Drizzle generously with Casa De Laurel Salsa Macha — let the avocado oil soak in and the chili with Oaxacan chocolate work their magic.

  4. Finish: Sprinkle with cotija cheese, a squeeze of lime, and cilantro if desired.

  5. Serve: Eat straight off the cob or cut the kernels into a bowl for an esquites-style version.

Pro Tip

Double the macha drizzle if you like your elote extra bold.

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