By Makinze Gore on the May 2020 Edition
Mexican Elotes
This is a classic way to eat corn on the cob or in a bowl (just the kernels, known as esquites) in Mexico, and is usu-ally bought from street vendors. Mexican crema is similar to sour cream, but saltier and creamier perfect for cool-ing the fiery chili powder in this recipe.
Ingredients
✓ butter 50g
✓ garlic 1 clove, crushed
✓ cayenne pepper
✓ corn on the cob 6, husks removed
✓ cotija or feta 50g, crumbled
✓ coriander a small bunch, chopped
✓ lime wedges to serve
✓ sour cream 100g
✓ double cream 50g
Directions
Step 1
To make the crema, mix the sour cream and double cream with 1/4 tsp salt. Cover, and leave at room temperature for 3 hours. Keep out if using straight away, or chill and keep for up to 3 days.
Step 2
Light the barbecue, and wait until the coals are grey and the flames have died down. Meanwhile, heat the butter with the garlic and a pinch of cayenne in a small pan until melted, and season. Char the cobs for 10-15 minutes, continually turning until the kernels are tender and lightly charred all over.
Step 3
Brush the cobs with the melted butter, then spread the crema over evenly. Crumble over the cotija and sprinkle with a good pinch of cayenne pepper. Scatter with coriander and serve with lime wedges to squeeze over.
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Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009
