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Mexican elotes

This is a classic way to eat corn in Mexico, and is usually bought from street vendors. Mexican crema is similar to soured cream, but saltier and creamier – perfect for cooling the fiery chilli powder in this recipe

Ingreadient:

    • 50g butter
    • 1 clove garlic, crushed
    • cayenne pepper
    • 6 corn on the cob, husks removed
    • 50g cotija or feta, crumbled
    • a small bunch coriander, chopped
    • to serve lime wedges
    • 100g soured cream
    • 50g double cream

Directions :

    1. To make the crema, mix the soured cream and double cream with 1/4 tsp salt. Cover, and leave at room temperature for 3 hours. Keep out if using straight away, or chill and keep for up to 3 days.
    2. Light the barbecue, and wait until the coals are grey and the flames have died down. Meanwhile heat the butter with the garlic and a pinch of cayenne in a small pan until melted, and season. Char the cobs for 10-15 minutes, continually turning, until the kernels are tender and lightly charred all over.
    3. Brush the cobs with the melted butter, then spread the crema over evenly. Crumble over the cotija and sprinkle with a good pinch of cayenne pepper. Scatter with coriander and serve with lime wedges to squeeze over.

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