Mexican Street Corn — Elote

Charred sweetcorn on the cob brushed with creamy mayonnaise, rolled in cheese and finished with chilli and lime.

TIME BREAKDOWN
Prep: 10 min
Cook: 15 min
Total: 25 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 4 corn on the cob, husks removed
  • 4 tbsp mayonnaise
  • 4 tbsp soured cream
  • 100g queso fresco or mild feta, finely crumbled
  • 1 tsp chilli powder or smoked paprika
  • 1/2 tsp fine salt
  • Small bunch fresh coriander, finely chopped
  • 2 limes, cut into wedges
  • 1 clove garlic, crushed (optional)

Method

  1. Mix the mayonnaise, soured cream and garlic if using, in a small bowl.

  2. Heat a griddle pan or barbecue until very hot. Cook the corn for 10 to 12 minutes, turning regularly, until charred in places and tender.

  3. Spread the crumbled cheese on a plate.

  4. Brush each cob generously with the mayonnaise mixture, then roll in the cheese.

  5. Sprinkle with chilli powder, salt and coriander.

  6. Serve immediately with lime wedges.