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.


*This recipe is gluten-free according to industry standards



  • 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


  • 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.

Nutritional Information

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