Mexican elotes

Name: Mexican elotes
Total time: 20 min
Yield: serves 6
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

20 minutes + 3 hours
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.

June 27, 2016 at 9:19 am

*This recipe is gluten-free according to industry standards

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.