Elote (Mexican Street Corn)

Ingredients

• 4corn on the cob, husks removed
• 1/4 cupmayonnaise
• 3 tbspsoured cream
• 2 3/4 ozcotija cheese, finely crumbled; feta or pecorino work
• 2limes, one juiced, one cut into wedges
• 1 tspchilli powder, ancho or Tajín if you have it
• 1/4 ozcoriander, finely chopped
• 1/2 tspsea salt

Method

1. 1

   Grill the corn over a high heat, or in a dry ridged pan, for 8 to 10 minutes, turning every couple of minutes, until blackened in patches all over.

2. 2

   Stir the mayonnaise, soured cream, lime juice and salt together until smooth.

3. 3

   Brush the hot corn generously all over with the dressing while it is still steaming, so it clings.

4. 4

   Roll each cob in the crumbled cotija until well covered, then dust with chilli powder and scatter with coriander. Serve with lime wedges.