Mexican Corn on the Cob is becoming more and more popular with very good reason. It is a seriously tasty way of jazzing up sweet corn and is a popular street food in Mexico. So much so that it is often known as ‘street corn’ alongside it’s Spanish name of Elotes. Try it and you won’t go back to boring corn!
Put a griddle pan onto a medium heat to get smoking hot.
Meanwhile mix 80g Cream Cheese and 2 tbsp Habanero Hot Sauce in a small bowl. Set aside.
Mix 1 tsp Smoked Paprika, ½ tsp Sea Salt Flakes and 1 tsp Garlic Salt in another small bowl. Set aside.
Top and tail 40g Spring Onion and finely chop. You can use the white and the greens.
Finely chop 10g Fresh Coriander and mix with the spring onion in a small bowl. Set aside.
Spray 4 Corn on the Cob with a little Spray Oil. Gather the prepared toppings close by,
Put the cobs onto the now hot griddle pan.
Use tongs to keep turning the cobs until the are a little charred the whole way round.
Use a pastry brush to coat the cobs with half the cream cheese mix.
Keep turning the cobs until they are coated all the way round.
Allow the cheese mix to char onto the cobs, again keep turning them to get the evenly cooked the whole way around. The pan will smoke and some of the cheese mix will catch on the pan. This is flavour and it’s ok.
Take the cobs off the heat and coat them with the remaining cream cheese mix.
Sprinkle on the spice mix. Again turn so they’re coated all the way round.
Sprinkle on the onion/coriander mix. You know the drill, keep turning!