Try this recipe for Mexican elotes, then check out our spicy Mexican rice, guacamole, classic nachos and more Mexican-style recipes.


  • 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


  • 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.


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