Mexican Corn On The Cob
Elote (Mexican Corn on the Cob) is everywhere in Mexico. It’s the perfect Mexican recipe to bring out for a barbecue. Whenever we’ve made it, it’s been the highlight dish and everyone has loved it.
Beautiful fresh flavours of lime and coriander make this Summer on a plate. It works best if you can get a nice char on the corn before rolling it in the mayo and other ingredient.
If you like the look of this, you should out our guide to easy Mexican classics you can make at home.
Elote Mexican Corn Recipe
- 4 Ears of corn
- 2tbsp Gran Luchito Smoked Chilli Mayo
- Handful finely grated parmesan
- Couple of lime wedges
- Finely chopped cilantro
- If having a bbq, make sure it's lit and nice and hot. If not, you can use a griddle pan to get some charring on the corn later.
- Boil a large saucepan of salted water.
- Add the peeled ears of corn and leave to cook for about 10 mins.
- If using a bbq, place the corn on to the rack and allow to char slightly (see pics below) before turning.
- Once you've got just the right colour, remove and brush a generous layer of Smoked Chilli Mayo on each one, covering the surface of each ear.
- Mix the grated parmesan with the coriander on a board and roll the corn ears in the mixture.
- To serve, squeeze some fresh lime over and tuck in.
Have you tried this Mexican corn on the cob recipe? If so we would love to know how you got on.