Mediterranean Elote

  • 4 ears Corn on the cob
  • 4 tbsp. Kalamata Olive Spread
  • 1/2 cup Cotija cheese
  • 1 tbsp Olive oil, for brushing
  • 4 wedges Lime
  1. Brush your corn with olive oil. Grill or roast to taste.
  2. When corn is cooked, slather 1 tbsp. of Kalamata spread onto each cob
  3. Top with a sprinkle of Cotija and serve with a lime wedge.

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