Elotes
Elotes are a classic Mexican street food and our favourite way to eat corn. Zingy, spicy and creamy, this is a winner. Traditionally the Mexican cheese cotija is used to garnish, which is vaguely similar to feta. We’ve opted for parmesan, however, for an extra savoury kick.
SERVES 4 AS A SIDE | PREP 5 MINS COOK 20 MINS | EASY
4 tbsp mayonnaise ½ lime, juiced, plus extra wedges to serve ½ tsp mild chilli powder, plus extra to serve a small handful of coriander, finely chopped 4 corn on the cobs 50g parmesan, finely grated
1 Mix together the mayo, lime juice, chilli powder and coriander with a little seasoning in a shallow bowl. Fill a pan with lightly salted boiling water and cook the cobs for 3-4 mins or until just tender, then drain really well.
2 Heat a griddle pan or BBQ to high and grill the cobs for 4-5 mins, turning occasionally, until charred. Cool for a minute or two, then tip into the shallow bowl and turn around until fully coated in the mayo mixture.
This story is from the September 2022 edition of Olive.
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This story is from the September 2022 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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