Elote-style street corn

Name: Elote-style street corn
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 300 g Sweetcorn kernels; 25 g Mayonnaise; 25 g Plain whole-milk yogurt; 35 g Feta; 15 g Lime juice; 1 g Ground chilli; 6 g Fresh coriander

Hot sweetcorn with creamy lime dressing, cheese and chilli.

Estimated total time: 25 minutes2 portionsAbout 270 kcal per portion

Elote — real photograph — Photo: Pequeño mar · CC BY-SA 4.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe. Photograph shows Mexican seasoned grilled corn in husk; toppings vary.

Ingredients for 2 portions

300 g Sweetcorn kernels
25 g Mayonnaise
25 g Plain whole-milk yogurt
35 g Feta
15 g Lime juice
1 g Ground chilli
6 g Fresh coriander

Method

Use corn on the cob giving about 300 g edible kernels. Boil cobs in water for 8–10 minutes until tender and drain.
Grill in a hot dry griddle pan for 5 minutes, turning to lightly char the kernels.
Mix mayonnaise, yogurt and lime juice. Brush over the hot corn.
Scatter with finely crumbled feta, chilli powder and chopped coriander.

Corn quantity excludes cobs. Feta substitutes for cotija; use vegetarian-rennet cheese if needed.

Elote

Allergens and ingredient checks

Listed allergens: eggs, milk, mustard. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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