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!
Elotes (Mexican Corn on the Cob)
Wrap the corn in tin foil and pop into the mouth of Roccbox to cook for around 15 minutes.
Whilst the corns are cooking, mix together the sour cream, mayo and garlic and set to one side.
When the time is up on the corn, remove the foil wrapping and brush generously with the sour cream mix.
Smother in the two cheeses before mixing together the spices and sprinkling over the top.
4 Ears of Corn, husk peeled back and silk removed
2 Tbsp Sour Cream
2 Tbsp Mayo
1 Clove of Garlic, finely chopped
1 Tbsp of Smoked Paprika
1 Tsp Chilli Flakes
50g Feta Cheese
Pinch Cayenne (optional)
Lime wedges to serve