Mexican Street Corn

Mexican Street Corn

Flavours from Mexico, Elotes Mexican street corn 



● 110g finely crumbled feta cheese plus extra to serve

● (60ml) mayonnaise

● (60ml) sour cream or Mexican crema

● Finely chopped coriander leaves and tender stems

● ½ teaspoon ancho or guajillo chile powder, plus more for serving

● 1 medium clove garlic, finely minced (about 1 teaspoon)

● 4 whole corn on the cobs

● 1 lime, cut into wedges



Enamel Roaster

Balloon Whisk

Pastry Brush

Stoneware Mixing Bowl

Corn on the Cob Forks




● Preheat the grill to a high temperature, approx 200C

● In the mixing bowl, whisk together the cream or crema, mayonnaise, coriander, garlic, chilli powder, lime zest and lime juice. Taste and season with salt if needed, then set aside.

● Place the corn directly under the grill, and grill for about 3 minutes, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto the enamel roaster.

● Using a brush or a spoon, coat each corn cob with the crema mixture and sprinkle with crumbled feta cheese. Sprinkle with additional chilli, if desired. Serve immediately with extra lime wedges.

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