Mexican Street Corn - Elote

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!!!