This Mexican-style roasted corn tastes just as good as authentic elotes you’ll find from street vendors on every corner of Mexico. With little-to-no prep and a cooking time of less than 20 minutes, you’ll be making this again and again.
This is another dish in our new series of recipes that feature just 7 ingredients, all of are super easy to make.
The dish would make an excellent appetiser, but it’s even better served alongside some grilled meat, fish or tacos. A wonderful way to make corn exciting with a perfect blend of heat, citrus and that creamy, cheesy finish…
Mexican style roasted corn – Ingredients
- Limes
- Fresh corn
- Coriander
- Paprika
- Dried chilli flakes
- Sour cream
- Parmesan cheese
Rub the corn in salt, pepper and some oil, before placing into a chargrill pan over a medium to high heat. Turn it every minute or so.
Be careful, as some of the pieces of corn tend to pop (like popcorn!) and hot fat can leave the pan. Turn it until golden brown.
Remove from the pan and add to the chilli, paprika and oil that you have mixed together on a tray. This is where the nice spicy kick. Return to the pan for a further 2 minutes to cook out the dried spices, while turning constantly.
Next, mix the sour cream and the lime together on a tray or a plate and stir until smooth.
Dunk the corn straight into the lime sour cream and make sure it is covered evenly.
Next, move the corn and roll it in the mixture of grated parmesan cheese and coriander.
If you can get your hands on Mexican cotija cheese you should use that, but parmesan is more widely available and works like a treat.
Serve the corn up immediately, piping hot. Watch as the faces of those eating it light up with every single mouthful…
Fresh, flavoursome and filling. Perfection.
If you liked this recipe you can find more of our recipes over on the Big 7 Food Instagram.
