Mexican Street Corn [Elotes]

Where do I start with this one? There are so many great things about this grilled, creamy, spicy Mexican street food staple that attempting to put it all into words is no easy feat. 

Mexican Street Corn | Thyme & Honey

I mean, just look at them. Yellow as the sun with a cheeky bit of char, lathered in a completely unnecessary yet more than welcome chilli mayo dressing, topped with crumbled uber cremoso queso fresco (or feta works just as well), finished with a few zesty sprinkles of lime, a blessing of chopped coriander and a dusting of chilli powder for that all important kick. I'll let you digest all of that for a sec. It's kind of magical, right? 

A bite out of one of these beauties and you'll wonder why you have ever bothered eating corn another way. Seriously, what is the actual point of grilled corn on the cob with a bit of butter when you can eat them like this? That Clover advert depicting a grown man crying over a bit of butter rubbed half-arsed onto boiled corn has been selling lies to this nation for far too long. I am hoping that this recipe will put a stop to crap corn. 

So here I am, shouting it from the goddam rooftops of South West London! Banish the butter! Say no to bland, boiled corn! And get loco with your otherwise completely mediocre yellow knobbled large grain plant (apparently not actually a vegetable...?). 

PS. it just so happens to be Cinco de Mayo on, funnily enough, the 5th of May. If you know a better way to celebrate Mexican Independence, a historic event that most likely has nothing to do with you, than with these elotes then I challenge you to Mexican fiesta dual, your dish vs. mine. Sombreros, compulsory.


Mexican Street Corn

Serves 4

Ingredients

4 sweetcorn cobs, husked

65g mayonnaise

1 teaspoon Sriracha sauce

Zest and juice of half a lime

30g queso fresco, or feta

Chilli powder

Bunch of coriander, roughly chopped

 

Method

  1. Wrap each corn cob in aluminium foil and bake in the oven for 35 minutes at 200°c
  2. Meanwhile mix together the mayo and Sriracha and set aside.
  3. Once the corn cobs are done, finish them off by removing from the foil and putting under the grill for 5-10 minutes in order to char slightly. You can also do this on the BBQ. Keep an eye on them so they don’t burn, and remove them from the oven/BBQ once you’re happy.
  4. To serve, brush the corn with the mayo mixture then top with some lime zest and juice.
  5. Crumble over the queso fresco and shake a bit of chilli powder on top.
  6. Garnish with the chopped coriander, serve and devour.