Elotes Callejeros Street-style Chargrilled Corn
—·Mexican
Ingredients
- 4 sweetcorn cobs, husks and silks removed
- ½ cup good-quality egg mayonnaise
- 2 teaspoons chipotle or Tabasco sauce
- 2 cloves garlic, crushed
- 1 cup freshly grated parmesan
- 2 tablespoons finely chopped coriander
- vegetable oil
- cayenne pepper or ground paprika, for sprinkling over
- sea salt and ground pepper
Instructions
5 steps
- 1
Cook the corn in boiling water until just cooked but still with a little bite. Drain well and cut into 2 or 3 pieces, then push onto skewers.
- 2
Whisk the mayonnaise, chipotle or Tabasco sauce and garlic in a bowl and set aside.
- 3
Combine the parmesan and coriander in a separate dish.
- 4
Preheat a barbecue or ridged grill until very hot.
- 5
Brush the corn with vegetable oil and cook, turning frequently, until lightly charred on all sides. Brush generously with mayonnaise and sprinkle with parmesan and coriander. Dust with a little cayenne pepper or ground paprika, and salt and pepper.
Progress
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