Recipe: Elote (Mexican Grilled Corn)
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.’
corn cobs, freshly picked
crumbly feta or parmesan
chilli powder or paprika
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.
• 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.
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