Sunday, 31 May 2015

Grilled Mexican Street Corn (Elotes Callejeros)



Grilled Mexican-street style corn-on-the-cob, slathered in heaps of butter, mayonnaise, lime, cojita cheese and spices, easily made in your own kitchen in less than 20 minutes. 

What else do you need to know?

Grilled Mexican Street Corn (Elotes Callejeros)
Technically serves 4 (I can eat 3 in one sitting, so...) 


The stuff you need (measurements don't need to be exact): 
4 ears of corn, husks removed (keep the ends on as handles)
Bit of oil (for brushing)
Some mayonnaise, say about 1/4 cup (some people like to mix in sour cream or Mexican crema too, do it if you like)
Some butter
1/2 cup grated Cotija cheese (if you can't find Cotija, substitute with grated Parmesan or feta)
A lime, cut into wedges
Ground smoked paprika and cayenne powder, or whatever Mexican chilli powders you have on hand (ancho, guajillo or chile pequin are highly recommended)

Brush the corn with a bit of vegetable oil. Grill in a heavy pan (or you can BBQ or roast in the oven) over medium-high heat for 15 minutes, turning frequently, until charred and golden.

Brush generously with butter, then mayonnaise. A pastry brush helps, but if not the back of a spoon will do just fine.

 Sprinkle generously with cheese and smoked paprika/cayenne/ your choice of chilli powders. Serve with lime wedges to squeeze all over.


Admire the sheer beauty of what you just made. Take close-ups, put them on Instagram #nom, excitedly tease your friends.

THEN ATTACK LIKE A RAVENOUS HYENA.


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