Classic Mexican street food that's traditionally charred on the grill then covered in a creamy sauce
Serves 4- 6
6 medium ears of corn, husks removed
120g sour cream
150g mayonnaise
3 tbsp chopped fresh coriander
1 garlic clove, crushed
¼ tsp ground chipotle powder (substitute with smoked paprika for a lower heat)
2 tsp lime zest
2 tbsp lime juice
40g Cotija (or feta cheese), crumbled
Lime wedges, to serve (optional)
Jalapeños, to serve (optional)
1 Preheat the grill to medium/high and place the corn on a baking tray underneath. Grill for 2-3 mins on each side, turning as the kernels become golden and charred. Remove and place on your serving plate .
2 While the corn cooks, make the sauce by whisking together the sour cream, mayonnaise, coriander, garlic, chipotle, lime zest and juice. Taste and season if needed .
3 Using a brush or spoon, coat each ear of corn with the sauce and sprinkle with the cheese. Serve with lime wedges and jalapeños.
Elotes are great on their own and with crusty bread to mop up but if you want to make an occasion of it, you can find all the recipes for our Mexican Gathering in the March issue, starting from page 40, and including crab and mole tostadas, spiced cauliflower and black beans,. pulled pork carnitas and prawn and pineapple rice salad, alongside much more.
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