Mexican 15 min Easy

Mexican Street Corn

Charred corn kernels tossed with lime, chilli and cheese (pan-style).

Origin & Story

Elote is a Mexican street-food icon sold from carts across the country. This off-the-cob pan version, esquites, delivers the same smoky, tangy, spicy hit.

Main Spices & Their Role

Chilli powder

Dusted over for smoky heat and colour.

Smoked paprika

Reinforces the charred flavour.

Ingredients

2 cups corn kernels
1 tbsp mayonnaise or butter
1/2 tsp chilli powder
1/4 tsp smoked paprika
Lime juice
Crumbled cheese
Coriander

Method

01
Char the corn in a dry hot pan until spots appear.
02
Transfer to a bowl and stir in mayo or butter.
03
Add lime juice, chilli powder and paprika.
04
Fold through the crumbled cheese.
05
Top with coriander and serve warm.

Veg & Vegan Alternatives

Vegetarian

Already vegetarian — use a vegetarian cheese.

Vegan

Swap the mayo for vegan mayo and use plant-based cheese (or nutritional yeast) for the crumble.