Mexican Street Corn
Mexican street corn, also called Elotes, are smoky, creamy, and zesty. A flavour-packed twist on the classic cob!
Cals 401 · Prot 17 · Carbs 60 · Fat 15
Vegetarian
Global Eats
25 min
Mexican street corn, also called Elotes, are smoky, creamy, and zesty. A flavour-packed twist on the classic cob!
Cals 401 · Prot 17 · Carbs 60 · Fat 15
Vegetarian
Global Eats
Ingredients
Fresh sweet corn
2 Piece
Fresh coriander
15 Grams
Sour cream
4*
60 Grams
Grated Parmesan
4*
30 Grams
Fajita seasoning
5 Grams
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1678 / 401 |
| Fats (g) | 15.2 |
| of which saturated (g) | 4.2 |
| Carbohydrates (g) | 60 |
| of which sugars (g) | 10.6 |
| Fibers (g) | 0.6 |
| Proteins (g) | 17.2 |
| Salt (g) | 0.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Bring a large pot of salted water to the boil.
- Peel away the husk or outer layer of the corn and discard.
Tip! If using a barbecue, ignore bringing a pot of water to the boil.
2 Cook
- Add the corn to the boiling water.
- Boil over a medium-high heat for 12-15 minutes.
- Once cooked, drain the water and return the corn to the pot. The kernels will be crisp and tender.
- Return the pot of corn to medium-high heat with a drizzle of oil.
- Turn occasionally to char the corn, about 3-4 min.
Tip! If using a barbecue, grill the corn over an indirect heat for 10 minutes, turning occasionally until it starts to char slightly.
3 Cut
- Carefully transfer the corn to a chopping board and cut each cob into half.
- Pick and finely chop the coriander.
4 Season
- Once cooled, evenly spread the sour cream all over the corn.
- Sprinkle with the grated parmesan and a pinch of fajita seasoning, pressing down so it sticks all over.
5 Serve
- Garnish with the chopped coriander leaves.
- Serve the Mexican Street Corn alongside your favourite dish.
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