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Mexican-style loaded corn cobs recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Mexican street corn cobs with avocado, chorizo sour cream, and chipotle sauce. Budget-friendly at $2.96 per serving.
Ingredients:
  • 6 corn cobs in husks
  • 2 chorizo, finely chopped
  • 235.00 gm sour cream
  • 125.00 ml chipotle sauce
  • 1 large avocado, finely chopped
  • 1⁄250.00 ml fresh coriander leaves
  • Lime wedges, to serve
Instructions:
  • Prepare the corn by pulling back the husks, removing the silk, and then covering the corn again with the husks. Rinse under cold water as needed.
  • Preheat a large chargrill pan over high heat. Grill corn in two batches, turning occasionally, for about 10 minutes or until tender. Transfer to a baking tray.
  • In a hot frying pan, crisp up the chorizo by cooking and stirring for about 3 minutes. Drain the chorizo on a paper towel.
  • In a small bowl, mix sour cream and chipotle sauce together. Peel back husks from corn cobs. Spread sour cream mixture over corn. Add chorizo and avocado on top. Sprinkle with coriander and serve with lime wedges.

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