Due to Alabama’s Cottage Food laws, this product is only available to residents of Alabama, USA.
Transform your meals with the bold and authentic taste of our Superhot Mexican Street Corn Seasoning. Designed to bring a delicious balance of extra spicy, tangy, and savory notes, this 1 oz packet is a must-have for any grilling enthusiast. It’s perfect for recreating the vibrant flavors of street-style elotes at home.
Let your creativity shine in the kitchen! Sprinkle the seasoning on charred corn for a classic Elote experience, stir it into sour cream or mayonnaise for a flavorful dip, or mix it with fresh veggies to create a quick and tasty corn salad. The possibilities are endless with this all-in-one seasoning blend.
Packaged in a compact 1 oz size, this seasoning is easy to store and use whenever inspiration strikes. Whether you’re cooking a quick snack or preparing a dish for guests, our seasoning helps you replicate the authentic taste of Mexican street food effortlessly.
NET WT. 1 0z (28 grams)
Ingredients: Chile Powder, Smoked Paprika, Ground Cumin, Garlic Powder, Onion Powder, Granulated Sugar, Kosher Salt, Cayenne Pepper, Mixed Dehydrated Superhot Pepper Flakes, Dehydrated Ground Lime
This product may contain allergens. This product is not inspected by the health department.
WARNING: This product contains dehydrated superhot peppers. Use with caution. Keep out of reach of children and pets.
Directions
Grilled Mexican Street Corn (Elote)
Time to cook the corn: Slather 4 to 6 ears of husked corn with vegetable oil and grill them on medium-high heat for about 15 minutes, making sure to turn them occasionally until they’re nice and tender with a good char.
Whip up the sauce: While the corn is cooking, blend the entire 1-ounce seasoning packet with 1/2 cup mayonnaise (or 1/4 cup mayo and 1/4 cup sour cream). A 1/2 of Greek yogurt may also be used instead of mayonnaise and/or sour cream.
Assemble: Apply a generous coat of sauce to the hot grilled corn using a brush. Then, either roll or sprinkle crumbled Cotija cheese (or feel free to use Queso Fresco, Feta, or Parmesan) over each ear. Lastly, sprinkle shredded cilantro over the entirety of each ear and squeeze a half of lime over each ear before serving. Enjoy!
Mexican Street Corn Dip
Ingredient List
Corn: Use 2 cans (15 oz each) of sweet corn, making sure they’re fully drained.
The Base: 1 block (8 oz) of cream cheese, softened.
Creaminess: Combine 1/2 cup of mayonnaise and 1/2 cup of sour cream (or Greek yogurt).
Seasoning: Use the entire 1 oz pack of Rebec Valley Farm Mexican Street Corn Seasoning
Tangy: Use the juice from 1-2 fresh limes
Mix-ins (optional): Toss in 1 jalapeño (seeded and diced), 1/2 cup of chopped green onions, and 1/4 cup of fresh cilantro.
Cheese: Use 1/2 cup of crumbled Cotija cheese, or parmesan, plus some extra for topping.
Start by mixing the creamy base: In a big bowl, whip together the softened cream cheese, mayonnaise, and sour cream until it’s nice and smooth.
Next, add the seasonings: Mix in the entire Rebec Valley Farm Mexican Street Corn Seasoning along with the juice from 1-2 fresh limes.
Now, bring in the rest of the ingredients: Toss in the drained corn, chopped jalapeño, green onions, cilantro, and both the shredded and cotija cheeses. Mix Well.
Serve it up or bake it: For a cold dip, move it to a serving bowl and let it chill in the fridge for 30 minutes to let those flavors blend. For a hot dip, put the mixture in a greased baking dish, sprinkle a bit more cotija cheese on top, and bake at 350°F for 20-25 minutes until it’s bubbly. Enjoy with tortilla chips or tortilla scoops!
