Up your barbecue game with this souped-up corn on the cob recipe from the award-winning vegan street food pioneers, David and Charlotte Bailey of Wholefood Heaven
IMAGE: HAARALA HAMILTON
A highlight of any trip to Mexico, this is our absolute favourite way to enjoy corn on the cob and is a star player in any barbecue spread or a winning standalone snack. It is undeniably messy to eat, but that’s definitely part of its joy! You can use ready-prepared corn on the cob if it’s too much of a faff to shuck your own, but the ears on fresh corn do look good, and they are also very useful for holding.
David & Charlotte Bailey’s Elotes
- 60 g /2oz/¼ cup sour cream
- 60 g /2oz/¼ cup mayonnaise
- 120 g /4½ oz feta cheese, crumbled
- 1 garlic clove, crushed
- 1/4 tsp red chilli flakes, plus a little extra to garnish (optional)
- 1 tbsp chopped coriander (cilantro), plus a little extra to garnish
- 4 ears of corn, shucked
- 1 lime, quartered, to serve
- In a mixing bowl, combine the sour cream, mayonnaise and crumbled feta. Stir in the crushed garlic, chilli flakes and coriander and place to one side. Place the corn on your grill (or under the grill if you’re using an oven) and rotate every now and again until all sides have a lovely char and you begin to hear the occasional kernel popping.
- Remove from the grill and slather generously with the cheese mixture.
- Garnish with a little extra chopped coriander, a few more chilli flakes, if desired, and a wedge of lime.
Extract taken from Fresh Veggie BBQ by David & Charlotte Bailey, RRP £14.99, Pavilion Books
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