Nici Wickes: Mexican street corn
Saturday Morning with Jack Tame · Newstalk ZB
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Show Notes
Sweetcorn - catch it while you can because before you know it, it’ll be gone.
Whilst I can’t go past a freshly shucked cob, steamed, boiled or cooked on the bbq, then slathered in butter and flakes of sea salt there are so many other ways to serve it. Try it coated with pesto, or smothered in lemongrass butter & chilli flakes (a Balinese fave), or sourcream and chives or this take on a Meixcan streetfood favourite, elote.
Mexican Street Corn – Elote (ay-otti)
6 fresh corn cobs
½ cup good quality mayonnaise
1 cup finely grated parmesan or frozen feta (in Mexico they use cotija cheese, a white salty cheese)
1 tsp chilli powder or flakes
Pinch smoked paprika
Wedges of lime to serve
Chopped fresh coriander to serve
- Cook the corn cobs by either steaming first, then finishing on a bbq, or bbq from scratch, turning until it’s cooked through.
- Whilst hot, roll in mayonnaise, then sprinkle with grated parmesan and a dusting of chilli and smoked paprika.
- Serve with extra mayo and cheese on the table, limes wedges and coriander.
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