Mexican elotes
This is a classic way to eat corn in Mexico, and is usually bought from street vendors. Mexican crema is similar to soured cream, but saltier and creamier – perfect for cooling the fiery chilli powder in this recipe
Prep Time 3 hrs
Cook Time 20 mins
Total Time 3 hrs 20 mins
- 50 g butter
- 1 clove garlic crushed
- cayenne pepper
- 6 ears corn on the cob husks removed
- 50 g cotija or feta cheese
- a small bunch coriander chopped
- lime wedges to serve
- 100 g soured cream
- 50 g double cream
To make the crema, mix the soured cream and double cream with 1/4 tsp salt. Cover, and leave at room temperature for 3 hours. Keep out if using straight away, or chill and keep for up to 3 days.
Light the barbecue, and wait until the coals are grey and the flames have died down. Meanwhile heat the butter with the garlic and a pinch of cayenne in a small pan until melted, and season. Char the cobs for 10-15 minutes, continually turning, until the kernels are tender and lightly charred all over.
Brush the cobs with the melted butter, then spread the crema over evenly. Crumble over the cotija and sprinkle with a good pinch of cayenne pepper. Scatter with coriander and serve with lime wedges to squeeze over.