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Alternative barbecue recipes · Mexican recipes
Elotes (Mexican-style street corn)
Corn on the cob is the sweet taste of summer – and these Mexican-style snacks take things to a different level with a zingy cheesy topping. Grilled corn on the cob slathered in mayo and cheese is sold from food carts across Mexico, but it’s just as good in your back garden… The mayonnaise is spiked with lime, garlic, coriander and spring onions, and we’ve replaced hard-to-find Mexican cheese, cotija, with a punchy mixture of feta and parmesan. We’ve used the sweetcorn husks to make pretty plaits – which are also handy for holding the cobs. Corn and Tajín seasoning also team up in this deliciously creamy summer pasta recipe.
Gluten-freeVegetarian
Serves4
Hands-on15 min
DifficultyEasy
Method
Steam or boil the corn cobs for 5 minutes. Meanwhile, in a bowl, mix the mayo, finely grated garlic, lime zest and juice, spring onions and coriander.
Drain the corn cobs and throw on the barbecue, turning occasionally, until lightly charred all over (or you could put them in a hot, dry griddle pan).
Slather the charred corn with the flavoured mayonnaise, then sprinkle with the crumbled feta and grated parmesan (or veggie alternative). Finish with a sprinkling of Tajín seasoning (if you like).
Nutrition
| Calories | 308kcals |
|---|---|
| Fat | 27g (4.8g saturated) |
| Protein | 7.1g |
| Carbohydrates | 9.4g (2.7g sugars) |
| Fibre | 2.1g |
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These are fabulous! Had them Saturday evening with Chipotle pork and pineapple skewers July-24 P28, a match made in heaven and the cheese sauce, wow!
These elotes were so good! I steamed the corn whole for about five minutes then let it cool. Gently pulled back the husks and the silk fell away easily. Then I braided it to put over the coals. The garlicky mayonnaise with feta adds a fabulous savory saltiness to the smokey corn! Highly recommend. Will make again!