Straight from the vibrant streets of Mexico, Elote is a flavour-packed experience. Charred corn smothered in a creamy, cheesy, and slightly spicy dressing, garnished with coriander leaves and served with a squeeze of lime—this dish is summer on a stick.
Ingredients
4 ears corn
2 tbsp mayonnaise
2 tbsp cream cheese
1/2 cup grated Parmesan cheese
1 tsp chilli flakes
1 lime (cut into wedges)
1 sprig fresh coriander leaves
Method
Bring a large pot of salted water to boil over medium heat. Add the corn ears and cook until tender for 10 minutes.
Brush the corn with melted butter and grill the corn on medium heat until slightly charred.
Mix the mayonnaise and cream cheese together and spread a thin layer around the corn ears.
Sprinkle generously with grated Parmesan cheese and sprinkle the chilli powder as desired.
Serve garnished with cilantro with a lime wedge on the side for squeezing on top. Serve hot.