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Baked Mexican Elotes

This Mexican Elotes recipe is perfect to bring out for a summer barbecue.

Whenever we’ve made them it’s been the highlight dish and everyone has come back for seconds.

It works best if you can get a nice char on the corn before covering it in the chipotle mayo sauce and baking it to melt that delicious feta cheese.

To make your BBQ a real Mexican fiesta serve these elotes with these chicken nachos, this slow cooker barbacoa beef recipe and some Baja fish tacos. 

Chef’s tip

This works really well on a barbecue with a lid.

  • Prep time

    15 mins

  • Cook time

    25 mins

  • Total time

    40 mins

  • Ideal for

    Starter

  • Make it

    Mexican

  • Serves

    6

How to make it

  1. Heat a griddle pan over a medium–high heat. Preheat the oven to 200°C (400°F, Gas 6).
  2. Rub each piece of corn with a little olive oil, salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle with the remaining coriander and serve with wedges of lime.

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