Mexican elotes
- Preparation and cooking time
- Total time
- + 3 hours
- A little effort
- Serves 6
Skip to ingredients
- 50g butter
- 1 clove garliccrushed
- cayenne pepper
- 6 corn on the cobhusks removed
- 50g cotija or fetacrumbled
- a small bunch corianderchopped
- 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
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.
