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)
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.
Ingredients
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
25g Parmesan
Pinch Cayenne (optional)
Lime wedges to serve