This Mexican street food is quick, easy and delicious. Buy the freshest sweetest corn on the cobs ‘elotes’ you can find. (I bought Waitrose Super Sweet corn but frozen is also good if corn is out of season). If the corn is in season (September), then peel back the husk to form a handle once you’ve boiled it.
Elotes, corn on the cob Mexican style
The magic ingredient here is Taijin, which is a dried mix of lime, chilli, salt and other spices. This is sold all over Mexico and added to crisps, fruit, popcorn and anything else you fancy. You can buy it online or at the Spanish food shop Garcia's in Portobello road.
- 4 sweet corn on the cob
- 300 ml sour cream or creme fraiche
- 100 g grated parmesan or cotija Mexican cheese or crumbled feta
- A shake of Tajin or
- Chipotle sauce or sweet paprika if you don't like heat
- 1 lime (quartered)
- Sea salt to taste
- In a large pan of boiling salted water, boil the corn cobs until tender (about ten minutes).
- Attach forks, skewers or corn on the cob holders to the corn.
- Then using the ‘handle’ to turn the corn, grill it over a flame or under a grill to get it slightly blackened.
- Pour the sour cream into a shallow bowl and dip the length of the corn into it.
- Sprinkle the parmesan or other cheese over the corn cob.
- Shake the Tajin over it or pour a little chilli sauce, add a squeeze of lime and a sprinkle of sea salt to each cob.
- Serve immediately (but actually it’s also good cold).