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Elotes (Mexican grilled corncobs) recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Spicy, smoky corn on the cob slathered in creamy sauce and sprinkled with cheese for a flavorful twist, perfect as a side dish.
Ingredients:
  • 6 corncobs, husks intact
  • 9.20 gm vegetable oil
  • 65g (1 ⁄4 cup) sour cream
  • 60g (1 ⁄4 cup) mayonnaise
  • 21.00 gm fresh lime juice
  • 40.00 ml chopped fresh coriander, plus extra sprigs, to serve
  • 1 tsp finely grated lime rind
  • 1 garlic clove, crushed
  • 1 ⁄4 tsp chilli powder (see tip)
  • 40g (1 ⁄2 cup) finely grated parmesan or Cotija (see tip)
Instructions:
  • Preheat barbecue grill or chargrill pan on high heat while bringing a large saucepan of water to a boil.
  • Peel back the corncob husks, discard the silk, and pull the husks back to cover the corncobs.
  • Add the corncobs to the pan, cook for 2 minutes, then drain thoroughly.
  • Peel back husks, brush corn with oil, and grill for about 20 minutes until charred and tender.
  • Combine sour cream, mayonnaise, lime juice, cilantro, lime zest, garlic, and chili in a bowl. Season with salt to taste.
  • Brush the hot corncobs generously with the mayonnaise mixture, then sprinkle with Parmesan or Cotija cheese and extra coriander before serving.

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