Mexican Charred Corn (Elote)
This recipe is all about balance: sweet charred corn, zingy lime, cooling sour cream, spicy chilli and salty feta. The result is quite literally a party in the mouth. This would be a great addition to any barbecue spread or as a side dish to pretty much any meat or fish.
| Servings |
| 4People as a side |
|
|
Ingredients
- 1 tbsp oilvegetable, or olive oil
- 4 whole corn on the cobhusks removed
- 2whole limesjuice only
- 100ml crema mexicana or sour cream
- 3tbsp New Yorkshire Emporium Chuffin’ By’eck! Chilli Sauce
- 75g queso fresco or feta cheesecrumbled
- sea salt
- ground black pepper
Instructions
- Heat a large griddle pan over a high heat. Alternatively preheat your grill to high.
- Drizzle oil over the corn and rub all over. Season with salt and pepper and then grill, turning every 3 minutes, until tender and slightly charred for about 12 to 15 minutes.
- Remove the corn to a serving plate. Squeeze the lime juice over the top, dot on the sour cream followed by the Chuffin By’eck! Chilli Sauce sauce and then finish with a flourish of feta.
Recipe Notes
