Street food - of most cultural backgrounds - has earned a reputation for being downright delicious. This recipe is my take on what is essentially Mexican street corn. More fondly known as "elotes," it is grilled corn on the cob topped with tangy, creamy goodness, sprinkled with even more crazy goodness on top.
This would be perfect done on the backyard barbecue. The charred flavour of the corn mixed with the tangy sauce makes for an irresistible summer-time combo.
Make sure you enjoy this messy dish as it should be - with your hands!
What you need:
6 ears of corn
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup coriander, chopped
1 clove garlic, finely minced
1/4 tsp ground paprika
2 tsp lime zest
Juice of 1 lime
1/2 cup crumbled feta
Method:
Turn on your oven to grill setting, or heat up your barbecue grill.
Make the sauce by whisking together the sour cream, mayonnaise, coriander, garlic, paprika, lime zest and lime juice. Season to taste.
Grill the corn for about 3 minutes or under the kernels start to turn golden and a little charred. Turn and repeat on all sides. Once done, place on a plate.
Top the grilled corn with the sauce, and add a little crumbled feta and extra paprika just before serving.
Serve with extra lime wedges (if you like) and enjoy immediately. Lick leftover sauce from fingers with delicious abandon.
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