Spicy Elotes
Elotes are a legendary Mexican street food. Traditionally grilled corn slathered in a creamy sauce and loaded with cheese, chilli, and lime. It’s already an iconic setup, but we’ve given the classic a serious Gran Luchito upgrade.
We combine rich mayonnaise with our chipotle paste or salsa macha to build a layer of pure umami heat. Next comes the crunch: a heavy coating of our spicy tortilla chip and parmesan crumb, finished with fresh coriander and another squeeze of lime for a touch of freshness. It is built to steal the show at summer barbecues, but takes minimal effort to pull off on a weeknight when you want a quick, light side that refuses to fade into the background.
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Prep time
10 MINS
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Cook time
15 MINS
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Total time
25 MINS
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Ideal for
Summer -
Make it
Mexican -
Serves
4
Found in the
Mexican Section
Ingredients
- 4 ears of corn (husked)
- 1 Tbsp Chipotle Paste (or Salsa Macha)
- 2 Tbsp Mayonnaise
- Fresh Lime juice to taste
- 1/2 Cup Parmesan
- 2 Tbsp Spicy Taco Seasoning
- 1 Cup Lightly Salted Tortilla Chips roughly crushed into a crumb
- Olive oil
- Salt & black pepper
- Fresh coriander
How to make it
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Char the corn: Brush the corn with olive oil and season generously with salt. Throw it on the BBQ, turning occasionally, until the kernels are tender and blistered all over.
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Build the base: Mix the Chipotle Paste (or Salsa Macha), mayonnaise, and a squeeze of fresh lime juice, then spread the mixture across a plate.
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Prep the crunch: Crush the Tortilla Chips into a coarse crumb. Mix them on a separate plate with plenty of grated parmesan and our Spicy Taco Seasoning.
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Coat and finish: Roll the hot corn through the chipotle mayo until completely covered, then dredge it through the spicy parmesan tortilla crumb. Load it up generously, scatter over the fresh coriander leaves, and hit it with a final squeeze of lime.
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