Elote
Grilled Mexican Street Corn
Recipe from the Around the World in 20 Plates Resource.
Classification
NSW: EVERYDAY
Ingredients
Method
Preheat the oven to 200°C.
Cut the corn cobs into pieces. To do this, stand each corn cob up vertically, cut the corn cobs in half, then cut each half into quarters. Be careful, and always have the flat side of the corn down on the chopping board when cutting the halves into quarters.
In a small bowl add the oil, mayonnaise, paprika, pepper and garlic powder, stirring well to combine.
Using a pastry brush, brush the spiced oil onto the corn pieces and lay them on a baking tray lined with baking paper.
Place into the oven for 20-25 minutes or until curly, brown, and crispy.
Place into a bowl and sprinkle with fresh coriander and parmesan cheese. Finish by squeezing fresh lime and lemon juice on top.
Ingredients
Directions
Preheat the oven to 200°C.
Cut the corn cobs into pieces. To do this, stand each corn cob up vertically, cut the corn cobs in half, then cut each half into quarters. Be careful, and always have the flat side of the corn down on the chopping board when cutting the halves into quarters.
In a small bowl add the oil, mayonnaise, paprika, pepper and garlic powder, stirring well to combine.
Using a pastry brush, brush the spiced oil onto the corn pieces and lay them on a baking tray lined with baking paper.
Place into the oven for 20-25 minutes or until curly, brown, and crispy.
Place into a bowl and sprinkle with fresh coriander and parmesan cheese. Finish by squeezing fresh lime and lemon juice on top.
