Elote (Spanish for ‘corn cob,’ pronounced eh-loh-teh) is Mexican street food, usually served on a stick or skewer. You can also pull the husk back and leave it attached to the cob to create a natural ‘handle.’

INGREDIENTS

corn cobs, freshly picked
mayonnaise
crumbly feta or parmesan
chilli powder or paprika
coriander
lime wedges

METHOD

1. Grill the corn on the barbecue or in a pan, turning regularly until the outsides are caramalised to lightly charred, around 10 minutes.

2 .Drizzle mayonnaise over the top of the corn, then sprinkle over chilli powder, a crumbled feta or parmesan. Top with chopped coriander, and squeezes of lime juice as you eat it.

TIPS

• You can substitute sour cream or natural Greek yoghurt for the mayonnaise – it’s there to help the other ingredients stick to the corn, and to add a creamy texture.
• Turn this into a lovely dip for corn chips or to stuff in a taco. Cook the corn and slice it off the cob (or grill canned, whole kernels). Mix with the other ingredients. You can also add a little finely chopped red onion and garlic.