Mexican elotes
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Serves 6
A little effort
Total time: 20 mins
+ 3 hours
A star rating of 5 out of 5.1 ratingRate
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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
Gluten free
Vegetarian
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Try this recipe for Mexican elotes, then check out our spicy Mexican rice, guacamole, classic nachos and more Mexican-style recipes.
Ingredients
Nutrition
-
50g butter
-
1 clove garlic
crushed
-
cayenne pepper
-
6 corn on the cob
husks removed
-
50g cotija or feta
crumbled
-
a small bunch coriander
chopped
-
to serve lime wedges
-
100g soured cream
-
50g double cream
Nutrition: per serving
- kcal258
- fat18.8g
- saturates10.7g
- carbs12.6g
- sugars4g
- fibre6.6g
- protein6.6g
- salt0.6g
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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.
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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.
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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.
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