Mexican Street Food Recipe: 'Elote' Corn on the Cob

Get down to fiesta with our vegan, summer barbecue favourite 'elote' corn on the cob.
This is a Mexican street food classic; grilled corn on the cob smothered with chipotle aioli, crunchy 'fajita' spiced corn kernels and fresh coriander.
This tasty, sure fire, crowd pleaser is great as a starter on it's own or part of Mexican feast with friends.
Ingredients
Chipotle Aioli 150g Vegan Mayo 1 clove garlic - crushed 1tsp chipotle paste 1 tbsp olive oil half lime squeezed
Whole corn on the cob x 2
Fresh Coriander
Corn Crunch
50g Dried Salted Corn Kernels
'Fajita' Spice Mix
1 tsp smoked paprika 1/2 tsp chilli powder 1/2 tsp ground cumin 1tsp dried oregano 1/2 tsp sea salt 1/2 tsp sugar 1/2 tsp black pepper 1/2 tsp garlic powder 1 tsp nutritional yeast 1 tsp black sesame seeds |
'Elote' Corn on the Cob: Serves 4Cook the corn Either fire up your bbq, with the corn husk on and get grilling or place your cobs onto a baking tray and roast on a high heat in the oven (220c fan) for 25mins until the husks have gone a toasted brown, peel back the husk to reveal the sweet, tender, corn that resides within! For the chipotle aioli
........... Peel off the rusks and cut cobs in half (half a cob per person makes a great side)
Get stuck in and enjoy!
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You can find out more about the Peckham Sauce Co and their amazing fermented hot sauces here.