Mexican grilled corn (elote)
Donal Skehan’s elote
- Serves: 4
- Cooking Time: 50 mins
- Course: Side Dish
- Cuisine: Mexican
- Serves 4
- 4 corn on the cob, preferably with husks on
- 4 tbsp mayonnaise
- 2 tbsp sour cream
- 2 tbsp cayenne pepper
- 150g Cotija cheese or ricotta salata, finely grated
- 1 lime, sliced in wedges to serve
One of Mexico’s best street food offerings, elote is grilled corn coated in mayonnaise, cheese and chilli. It might not sound instantly appealing on paper but to try it is to love it.
Any corn on the cob will do but if you do find them in their husks all the better as the husks allow them to cook slowly until they become dry enough to peel back and expose the cob.
If you can’t get your hands on some Cotija cheese or ricotta salata (try a specialist cheese shop), you can use Parmesan cheese.
Soak the corn in a bucket of cold water for 30 minutes or up to 2 hours.
Light the barbecue and allow the coals to heat for about 45 mins to an hour before starting to cook over them.
In a bowl whisk together the mayonnaise and sour cream and set aside.
Cook whatever meat you have in the centre of the grill and then place the corn around the edges of the barbecue. Cover and cook the corn on the edges for about 20-25 minutes, turning half way through.
The husks should be slightly charred and dry. When the husks are dry, using a metal tongs, pull back the husks so the corn is exposed. Place in the middle of the grill and allow the cob to char slightly.
Remove from the barbecue and pull away any remaining husks.
Coat each cob with the mayo mix and the sprinkle generously with the grated cheese and a sprinkle of cayenne pepper. Serve with a squeeze of lime.