Go Back
Elotes (Mexican Street Corn) with SOur Cream, Mayo, Ancho Chilli Flakes, Parmesan repalcing Cojito Cheese

Elotes (Mexican Street Corn)

If you love corn and creamy sauces, you'll love these Mexican street food corn-on-the-cobs, also known as Elotes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 4 Corn on the Cobs
  • 50 g Butter Melted
  • 150 ml Sour Cream
  • 150 ml Mayonnaise
  • 1 Garlic Clove Finely Chopped
  • Juice and Zest of 1 Lime
  • 100 g Parmesan Grated
  • 2 Tbsp of Ancho Chilli Flakes
  • Salt to taste
  • 5 g Coriander Chopped to Finish
  • 1 Lime Cut into Wedges to Finish

Method
 

  1. Preheat an overhead grill to high or heat up the barbecue.
  2. Brush the corn on the cobs with the melted butter. Place the corn under the grill or on the bbq until well charred, turning so all sides char equally. This should take around 12-16 minutes.
  3. While the corn is cooking, whisk together the sour cream, mayonnaise, and lime juice in a small bowl. Stir through the zest, garlic, and salt to taste.
  4. When the corn is cooked, top the hot corn with the sauce, a liberal sprinkle of the ancho chilli flakes and parmesan.
  5. Finish garnished with coriander and lime wedges.