Recipes Quick and Easy Snacks

Mexican Street Corn

  • 2 full fresh corn in the husk
  • 4 tbs sour cream
  • Juice of 1 lime
  • 110 grms Manchego cheese
  • Salt flakes and cracked black pepper
  • Cayenne or chilli powder to your own tolerance

Ever wonder why you don't see Corn on the Cob kickin' about on Dublin menus much? Well, it can be a tad boring in truth. It's a real throw back to the 70's, back then it was considered some-what edgy and different like Prawn Cocktail or Spaghetti Bolognese.... Holy crap have we come along way!

But - these beauties called Elotes are a Mexican marvel and you'll find them in a few places in the city. This recipe literally supercharges corn and transforms it into something mind blowing. Simple and damn effective.


Step 1


Step 2

Strip the husk from the corn cobs and discard - these are fairly hairy as well so loose the fuzz.

Step-1 1
Step 3

Cook the corn in boiling salted water. 10 minutes should do it but stick a fork in them, the kernels should be soft.

Step-2 1
Step 4

Half the cobs with a giant knife, straight through the middle then skewer with wooden cocktail skewers (preferably soaked in cold water).

Step-3 1
Step 5

Combine the cream, lime, spices, cheese and seasoning. You're looking for a thick consistency... Not runny.

Step-4 1
Step 6

'Paint' the cream mix directly onto the cobs then sling in the fridge to firm up before your are ready to cook.

Step-5 1
Step 7

So there are 3 ways to cook these bad boys - use a flame gun, use your gas hob or bounce onto the grills of a BBQ - whatever way you choose you want a serious amount of char happening You're only really cooking the sour cream paste so don't panic if you get sparks, flames, smoke and burnt bits.

Step-6 1
Step 8

Dig in!

Final 1

Have these with spiced ribs, tacos, tostados - anything Mexican really.. Or bugger it, have them on their own with a good Tequila!

Written By

Rory Kelly

I'm Rory, when I was 21 I walked into a professional kitchen and told them I could cook. I ended up spending 2 years in that kitchen... drunk for parts of that time.I know hard, fast and brilliantly cooked food and I write about it at