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Sir Kensington’s Grilled Corn Off the Cob

The combo of Sir Kensington's Special Sauce and Chile Lime Crema Everything Sauce will not disappoint! Sir Kensington's take on elote is sure to be a palate pleaser at all of your summer barbecues.

Serves 6
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
171 calories per serving


> 6 cups raw corn kernels (about 6-7 ears of corn)
> 1/4 cup Sir Kensington's Special Sauce
> 2 tablespoons Sir Kensington's Chilie Lime Crema Everything Sauce
> 1/4 teaspoon paprika
> 1/2 teaspoon chili powder
> 1/2 teaspoon cumin
> 1/2 teaspoon salt
> 1/2 cup diced red onion
> 1/4 cup chopped cilantro
> 1/3 cup crumbled feta cheese


Add the corn to a baking sheet and drizzle with olive oil. Broil for about 15 minutes or until browned on top. Alternatively, grill the whole ears of corn until browned, then cut off the cob.
Once done, transfer to a mixing bowl.
Add all ingredients aside from the cheese and toss to combine.
Crumble the feta on top. Garnish with additional cilantro, red pepper flakes or fresh black pepper if desired.


Recipe Development, Photography and Food Styling by: Claire Cary, CHN


Make it Dairy Free: leave out the feta

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