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Elotes (Mexican grilled corncobs)

Served in the husk, these smoky, spicy, cheesy corncobs make the ultimate side dish. Loaded with a creamy sauce and sprinkled with a crumbly, salty cheese, the humble corn on the cob has been given a tangy twist.

Allergens: Recipe may contain milk, sesame and lactose.


10 Ingredients


  • 6 corncobs, husks intact

  • 2 tsp vegetable oil

  • 65g (1 ⁄4 cup) sour cream

  • 60g (1 ⁄4 cup) mayonnaise

  • 1 tbsp fresh lime juice

  • 2 tbsp chopped fresh coriander, plus extra sprigs, to serve

  • 1 tsp finely grated lime rind

  • 1 garlic clove, crushed

  • 1 ⁄4 tsp chilli powder (see tip)

  • 40g (1 ⁄2 cup) finely grated parmesan or Cotija (see tip)

6 Method Steps


  • Step 1

    Preheat a barbecue grill or chargrill pan on high. Bring a large saucepan of water to the boil over high heat.

  • Step 2

    Peel back the corncob husks. Remove and discard silk. Pull husks back again to cover corncobs.

  • Step 3

    Place the corncobs
    (6 corncobs, husks intact)
    in the pan and cook for 2 minutes. Drain well.

  • Step 4

    Peel back husks and lightly brush corn all over with oil
    (2 tsp vegetable oil)
    . Grill the corncobs, turning, for about 20 minutes or until charred and tender.

  • Step 5

    Meanwhile, whisk together the sour cream
    (65g (1 ⁄4 cup) sour cream)
    , mayonnaise
    (60g (1 ⁄4 cup) mayonnaise)
    , lime juice
    (1 tbsp fresh lime juice)
    , coriander
    (2 tbsp chopped fresh coriander, plus extra sprigs, to serve)
    , lime rind
    (1 tsp finely grated lime rind)
    , garlic
    (1 garlic clove, crushed)
    and chilli
    (1 ⁄4 tsp chilli powder (see tip))
    in a bowl. Season with salt.

  • Step 6

    Use a pastry brush to brush the hot corncobs all over with the mayonnaise mixture. Sprinkle with parmesan or Cotija
    (40g (1 ⁄2 cup) finely grated parmesan or Cotija (see tip))
    and extra coriander to serve.
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Recipe Notes

  • Omit the chilli powder if you’re not a spicy fan.
  • This is traditionally served with crumbly, salty Mexican cheese Cotija. Find it at specialty Mexican food shops. Parmesan is a good substitute, but will melt slightly when sprinkled on hot corncobs.
Image by Kathy Knudsen & Tracy Rutherford And Nigel Lough

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