Mexican street corn (elote)

Name: Mexican street corn (elote)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 Corn on the cob; 20 g Butter, melted; 60 g Mayonnaise; 60 g Feta, finely crumbled (stands in for Mexican cotija); 2 g Chilli powder; 10 g Fresh coriander, finely chopped; 1 Limes, cut into wedges; 1 g Salt

Charred corn on the cob slathered in mayo, rolled in salty cheese and dusted with chilli and lime, just like the street carts in Mexico City. Great on a spread with tostadas and wings.

Ingredients

4 Corn on the cob
20 g Butter, melted
60 g Mayonnaise
60 g Feta, finely crumbled (stands in for Mexican cotija)
2 g Chilli powder
10 g Fresh coriander, finely chopped
1 Limes, cut into wedges
1 g Salt

Method

Bring a big pan of water to the boil and cook the cobs until just tender, then drain and pat dry.
Heat a griddle pan (or the barbecue) until smoking hot. Brush the cobs with melted butter and cook, turning every couple of minutes, until blackened in patches all over.
While they are hot, brush each cob with mayonnaise, then roll in the crumbled feta so it sticks. Dust with chilli powder and a pinch of salt.
Scatter over the coriander and serve with lime wedges to squeeze over.