Cut whole corn cobs in half and coat it olive oil, salt & pepper. Cook them on the barbecue until golden.
Combine feta cheese, lime zest, coriander, Gran Luchito Chipotle Mayo, sour cream, lime juice, salt and pepper
Pour over cooked corn halves
Spread all over
Get your hands in there!
Place in Big Green Egg and bake until nicely bubbling on top
Squeeze over fresh lime juice and scatter over coriander. Made this baked Mexican elotes recipe? If so we would love to hear what you thought!
How to make it
Heat a griddle pan over a medium–high heat. Preheat the oven to 200°C (400°F, Gas 6).
Rub each piece of corn with a little olive oil, salt and pepper.
Once your griddle pan is hot, place the corn on the cooking surface. Take a look every 5 minutes or so and turn when golden and starting to char a little. Keep turning it until it is deliciously golden all over and slightly charred in places. Remove from the heat.
Meanwhile, in a mixing bowl, mix the sour cream, chipotle mayo, feta, lime zest, lime juice, a handful of coriander, salt and pepper. Mix well, taste and adjust the seasoning.
Put the corn into an ovenproof dish and pour over the sauce. Use a spoon to mix them all around and get them completely covered before baking in the oven for about 15 minutes to melt the cheese.
Sprinkle with the remaining coriander and serve with wedges of lime.