Elote (grilled corn)

A classic from Mexico's street food scene, elote is all about charred, grilled corn layered with bold flavour. Slathered with tangy lime mayonnaise, crumbled feta, coriander and pickled jalapeños, this dish will be quick to disappear once it hits your table!

Credit: Jiwon Kim

• serves

  6

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 6 corn ears, husks on
• 200 g Greek feta cheese (see Note)
• 1 small bunch coriander, finely chopped

For the pickled jalapeños

• ½ cup water
• ¼ cup white vinegar
• 1 tsp salt
• ½ tsp caster sugar
• 2-3 jalapeños, thinly sliced

For the lime mayonnaise

• ¼ cup whole egg mayonnaise
• 1 lime, juiced

For the spice blend

• 1 tsp cumin powder
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp brown sugar

Marinating time: at least 30 minutes.

Instructions

1. To pickle the jalapeños, in a small saucepan, combine the water, vinegar, salt and sugar and heat until the salt and sugar have dissolved. Stir through the jalapeños, then refrigerate for 30 minutes to 2 hours before using.
2. To make the lime mayonnaise, combine the ingredients in a small bowl. Combine the ingredients for the spice blend in a small bowl.
3. Heat a barbecue or chargrill pan, then peel back the corn husks (these can be used as a handle to turn the corn as it cooks!). Bring a large saucepan of water to the boil, blanch the corn for 2 minutes, then chargrill until lightly charred. Transfer the corn to a large serving plate.
4. Drain the pickled jalapeños. Brush the corn with the lime mayonnaise, then sprinkle with the spice blend, crumbled feta, coriander and pickled jalapeños.

Note

• For best results, pat the Greek feta with paper towels before crumbling.
• To make this recipe plant-based, substitute the mayonnaise for vegan mayonnaise and omit the feta.
• The pickled jalapeños can also be made in advance for this recipe.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.