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Mexican Street Corn

By rorykelly

December 20, 2016 at 12:10am


  • 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 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 4

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

Step 5

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

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 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 8

Dig in!

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


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