- 2 full fresh corn in the husk
- 4 tbs sour cream
- Juice of 1 lime
- 110 grms Manchego cheese
- Salt flakes and cracked black pepper
- Cayenne or chilli powder to your own tolerance
Ever wonder why you don't see Corn on the Cob kickin' about on Manchester menus much? Well, it can be a tad boring in truth. It's a real throw back to the 70's, back then it was considered some-what edgy and different like Prawn Cocktail or Spaghetti Bolognese.... Holy crap have we come along way!
But - these beauties called Elotes are a Mexican marvel and you'll find them in a few places in the city. This recipe literally supercharges corn and transforms it into something mind blowing. Simple and damn effective.
Strip the husk from the corn cobs and discard - these are fairly hairy as well so loose the fuzz.
Cook the corn in boiling salted water. 10 minutes should do it but stick a fork in them, the kernels should be soft.
Half the cobs with a giant knife, straight through the middle then skewer with wooden cocktail skewers (preferably soaked in cold water).
Combine the cream, lime, spices, cheese and seasoning. You're looking for a thick consistency... Not runny.
'Paint' the cream mix directly onto the cobs then sling in the fridge to firm up before your are ready to cook.
So there are 3 ways to cook these bad boys - use a flame gun, use your gas hob or bounce onto the grills of a BBQ - whatever way you choose you want a serious amount of char happening You're only really cooking the sour cream paste so don't panic if you get sparks, flames, smoke and burnt bits.
Have these with spiced ribs, tacos, tostados - anything Mexican really.. Or bugger it, have them on their own with a good Tequila!