Mexican Elotes Recipe

Mexican elotes

  • serves 6
  • A little effort

This is a classic way to eat corn in Mexico, and is usually bought from street vendors. Mexican crema is similar to soured cream, but saltier and creamier – perfect for cooling the fiery chilli powder in this recipe

Advertisement

*This recipe is gluten-free according to industry standards

Advertisement

Ingredients

  • butter 50g
  • garlic 1 clove, crushed
  • cayenne pepper
  • corn on the cob 6, husks removed
  • cotija or feta 50g, crumbled
  • coriander a small bunch, chopped
  • lime wedges to serve
  • soured cream 100g
  • double cream 50g

Method

  • Step 1

    To make the crema, mix the soured cream and double cream with 1/4 tsp salt. Cover, and leave at room temperature for 3 hours. Keep out if using straight away, or chill and keep for up to 3 days.

  • Step 2

    Light the barbecue, and wait until the coals are grey and the flames have died down. Meanwhile heat the butter with the garlic and a pinch of cayenne in a small pan until melted, and season. Char the cobs for 10-15 minutes, continually turning, until the kernels are tender and lightly charred all over.

  • Step 3

    Brush the cobs with the melted butter, then spread the crema over evenly. Crumble over the cotija and sprinkle with a good pinch of cayenne pepper. Scatter with coriander and serve with lime wedges to squeeze over.

Discover more our best veggie BBQ recipes here...

Pineapple Kebab Recipe with Tempeh

 

Nutritional Information

  • Kcals 258
  • Fat 18.8g
  • Saturates 10.7g
  • Carbs 12.6g
  • Sugars 4g
  • Fibre 6.6g
  • Protein 6.6g
  • Salt 0.6g
Advertisement