As part of our Mexican Feast class, we made the most incredible Mexican Street Corn called Elote. It was by far, everyone’s favourite dish of the day. It’s creamy, charred, zingy - it just hits all the right notes!
To recreate this dish at home, you’ll need:
Corn on the Cob
Aioli
Liquid Smoke (can be purchased from She’s Apples)
Smoked Paprika
Fresh Coriander and Lime
Parmesan to serve
Start by heating a frying pan or griddle pan on a high heat.
Cook the Corn Cobs for about 10 minutes or so, turning regularly, until cooked through and nicely charred in places. Remove from the heat.
Mix some Aioli with a little Liquid Smoke to taste, and brush over the Corn.
Serve the Corn with a sprinkle of Smoked Paprika, chopped Coriander, grated Parmesan and Lime Wedges.
It’s barely a recipe, but TOTALLY AMAZING!!!