Ingredients
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8 whole ears Sweetcorn
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50g melted Butter
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Corn Sauce
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100ml/100g Sour Cream
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100ml/100g Creme Fraiche
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1, zest and juice Lime
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handful chopped Coriander
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1/2 teaspoon Chipotle chilis
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50g grated Parmesan
Directions
Sweetcorn is a fun vegetable to do on the BBQ. You can cook it entirely on the BBQ but this takes quite a lot of time and turning. I prefer to part cook it in a pan of water first and then just finish it on a high grill, BBQ or griddle pan. Whilst finishing it, baste it with plain butter. Once it is done pour over a flavoured sauce which can be made with a base of oil, melted butter or creme fraiche.
Mexican Corn
Mexican street corn (elotes) is a traditional and very popular dish in Mexico and the Southern states of the USA (thanks to their populations of people with Mexican heritage). The most traditional sauce is made with ‘Mexican crema’ and ‘Cotija’ cheese however you might not be able to sauce these ingredients. Never fear, Mexican crema can be substituted for sour cream and a pinch of salt and Parmesan is a good substitute for Cotija. In addition to these ingredients, the sauce is flavoured with lime, coriander and either chipotle or ancho chilis. The chipotle chilis are smoked and they will give you the most authentic sauce. In the USA they add a shizz tonne of mayo to the sauce but I don’t like the taste of most mayo and it is often full of nasty hydrogenated oils so I stick with creme fraiche and sour cream.
Steps
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1
Done
10 mins
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Precook the sweetcornPut the corn cobs in a large pan of salted water and bring to the boil. Simmer gently for about 10 minutes until the corn is nearly cooked. Drain in a colander and allow to steam dry. |
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2
Done
10 mins
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Char the cornBrush the corn with a little of the melted butter and season with salt and pepper. Place on a barbeque or in a preheated griddle pan and cook, turning the cobs, until lightly toasted. |
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3
Done
5 mins
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The saucePut the sour cream, creme fraiche, a good pinch of salt, zest and juice of one lime, chili powder, coriander and cheese in a bowl and mix well. Put the charred corn on a platter and spoon over your sauce. |
