Elotes (Mexican Corn on the Cob)
Husk on corn on the cob are pretty readily available in summer and they’re amazing simply grilled with some butter and seasoning BUT…if you fancy doing something a bit more special, this is it!
- Prep Time
- PT10M
- Cook Time
- PT5M
Ingredients
4 Ears of Corn, husk peeled back and silk removed2 Tbsp Sour Cream2 Tbsp Mayo1 Clove of Garlic, finely chopped1 Tbsp of Smoked Paprika1 Tsp Chilli Flakes50g Feta Cheese25g ParmesanPinch Cayenne (optional)Lime wedges to serve
Instructions
Prevent your screen from going dark as you follow along.
Step 1;
Wrap the corn in tin foil and pop into the mouth of Roccbox to cook for around 15 minutes.
Step 2;
Whilst the corns are cooking, mix together the sour cream, mayo and garlic and set to one side.
Step 3;
When the time is up on the corn, remove the foil wrapping and brush generously with the sour cream mix.
Step 4;
Smother in the two cheeses before mixing together the spices and sprinkling over the top.
