As corn season slowly fades, it deserves a dish that celebrates it in all its glory. Enter πππ±π’πππ§ ππ¨π«π§ ππ₯π¨ππ smoky, tangy, and layered with bold flavours that instantly brighten the plate. Itβs the kind of dish that captures the joy of summer evenings vibrant, indulgent, and a little messy in the best possible way.
Street food at heart, yet special enough to shine at any gathering. Elote reminds us that the simplest ingredients can leave the most lasting memories. A perfect farewell to fresh, seasonal corn.
| Course | Snack |
| Servings | 4 |
| Preparation Time | 10 minutes |
| Cook Time | 12 minutes |
Ingredients for the Mexican Corn Elote (For 4 Pieces)(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 4 | Fresh corn on the cob |
| 2 tbsp | Mayonnaise |
| 2 tbsp | Sour cream (or thick curd) |
| Β½ cup | Β Crumbled feta cheese |
| 1 tsp | Chili powder or paprika |
| 1 | Lime (cut into wedges) |
| 1/2 tsp | Β Garlic powder |
| Fresh spring onion greens | |
| Salt to taste | |
Instructions for the Mexican Corn Elote |
|
| 1. | Grill the corn β Roast directly on the gas flame or grill until charred evenly. |
| 2. | Prepare the sauce β In a small bowl, mix mayonnaise, sour cream, salt, garlic powder, and half of the crumbled feta cheese. |
| 3. | Coat the corn β Brush the hot corn with the prepared sauce mix. |
| 4. | Top with feta β Generously sprinkle the remaining crumbled feta cheese all over. |
| 5. | Add spice & tang β Sprinkle chili powder or paprika and squeeze fresh lime juice on top. |
| 6. | Serve immediately β Garnish with fresh spring onion greens and enjoy hot. |
