Ingredients
- 2 full fresh corn in the husk
- 4 tbs sour cream
- Juice of 1 lime
- 110 grms Manchego cheese
- Salt flakes and cracked black pepper
- Cayenne or chilli powder to your own tolerance
Ever wonder why you don’t see Corn on the Cob kickin’ about on Dublin menus much? Well, it can be a tad boring in truth. It’s a real throw back to the 70’s, back then it was considered some-what edgy and different like Prawn Cocktail or Spaghetti Bolognese…. Holy crap have we come along way!
But – these beauties called Elotes are a Mexican marvel and you’ll find them in a few places in the city. This recipe literally supercharges corn and transforms it into something mind blowing. Simple and damn effective.
Instructions
Step 1
Ingredients.
Step 2
Strip the husk from the corn cobs and discard – these are fairly hairy as well so loose the fuzz.
Step 3
Cook the corn in boiling salted water. 10 minutes should do it but stick a fork in them, the kernels should be soft.
Step 4
Half the cobs with a giant knife, straight through the middle then skewer with wooden cocktail skewers (preferably soaked in cold water).
Step 5
Combine the cream, lime, spices, cheese and seasoning. You’re looking for a thick consistency… Not runny.
Step 6
‘Paint’ the cream mix directly onto the cobs then sling in the fridge to firm up before your are ready to cook.
Step 7
So there are 3 ways to cook these bad boys – use a flame gun, use your gas hob or bounce onto the grills of a BBQ – whatever way you choose you want a serious amount of char happening You’re only really cooking the sour cream paste so don’t panic if you get sparks, flames, smoke and burnt bits.
Step 8
Dig in!
Have these with spiced ribs, tacos, tostados – anything Mexican really.. Or bugger it, have them on their own with a good Tequila!
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