Recipe: Your Summer Barbeque Spread Needs This Mexican-Style Charred Corn

Sizzled over charcoal and smothered in creamy, tangy toppings, Mexican street corn – known as elotes – is a global food icon. It’s little wonder, as Mexico might be the world’s corn capital. “Walk around any plaza or market in Mexico and you will find a corn stall or puesto de elotes,” writes Daniella Guevara Muñoz in her new cookbook Provecho: Real Mexican Food at Home.

Muñoz, who runs La Popular Taqueria in Adelaide, has fond memories of the dish from her youth. “At high school, my friends and I would walk to the nearby Plaza Coyoacán just to have [elotes] … while we loitered around or sat on a park bench to people-watch and gossip.”

As Muñoz explains, the corn in Mexico is often more starchy and less sweet than the common varieties found in Australia, which makes the charred finish and bold toppings essential. This recipe re-creates that singular street-food flavour: the corn is grilled with the husks on to protect it, then the kernels are charred for extra colour and flavour. The cooked cob is then smothered in mayonnaise and crumbled cheese, followed by a final sprinkle of chilli powder and a hit of fresh lime.

Muñoz serves hers on skewers to hold the cob in place, and has a tip for finding the right size. “I use bamboo chopsticks from my takeaway sushi and sharpen them with a pencil sharpener,” she says.

For more free recipes – from quick dinners to weekend projects – sign up for our Cooking newsletter.

Grilled corn on the cob by Daniella Guevara Muñoz

Serves 4

Preparation time: 5 minutes

Cooking time: 30 minutes

Ingredients

4 corn cobs with husks on

200g grated queso cotija or ricotta salata

150g whole-egg mayonnaise

2 limes, halved

Chilli powder, to sprinkle

To serve

4 wooden skewers

Method

Place corn cobs on a hot barbeque and grill, turning regularly. The husk will protect the corn from burning.

After 20 minutes, remove burnt husks and fibres and char the cob until the kernels get some colour, about 10 more minutes.

Remove from the heat.

Cover warm cobs with mayonnaise and sprinkle with cheese until fully covered.

Sprinkle with chilli powder. Squeeze a little lime over the corn and enjoy.

Images and text from Provecho by Daniella Guevara Munoz, photography by Simon Bajada. Murdoch Books RRP $45.00.