Mexican Charred Corn (Elote) (Vegetarian)
The collab with New Yorkshire Emporium continues... This time with my take on the Mexican street food dish "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.
Mexican Charred Corn (Elote)
Serves 4, as a side
oil
4 corn on the cob, husks removed
2 limes, juice only
100ml Crema Mexicana or sour cream
3 tbsp chilli sauce (I used New Yorkshire Emporium)
75g queso fresco or feta cheese, crumbled
sea salt and freshly ground black pepper
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 chilli sauce and then finish with a flourish of feta.
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.
Mexican Charred Corn (Elote)
Serves 4, as a sideoil
4 corn on the cob, husks removed
2 limes, juice only
100ml Crema Mexicana or sour cream
3 tbsp chilli sauce (I used New Yorkshire Emporium)
75g queso fresco or feta cheese, crumbled
sea salt and freshly ground black pepper
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 chilli sauce and then finish with a flourish of feta.
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