Baked Mexican Elotes
This Mexican Elotes recipe is perfect to bring out for a summer barbecue.
Whenever we’ve made them it’s been the highlight dish and everyone has come back for seconds.
It works best if you can get a nice char on the corn before covering it in the chipotle mayo sauce and baking it to melt that delicious feta cheese.
To make your BBQ a real Mexican fiesta serve these elotes with these chicken nachos, this slow cooker barbacoa beef recipe and some Baja fish tacos.
Chef’s tip
This works really well on a barbecue with a lid.
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Prep time
15 mins
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Cook time
25 mins
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Total time
40 mins
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Ideal for
Starter -
Make it
Mexican -
Serves
6
Find us in the
Mexican Section
Ingredients
FOR THE CORN
- 4 ears of sweetcorn, husks removed and each ear halved
- 2 tbsp. olive oil
- salt and freshly ground black pepper
FOR THE SAUCE
- 300ml (10fl oz.) sour cream
- 2 tbsp. Chipotle Mayo
- 50g (2oz) feta cheese (or Mexican cotija if you can get it)
- zest of 1 lime and juice of ½ lime
- 2 handfuls of coriander leaves, roughly chopped
- 1 lime, cut into wedges, to serve
How to make it
- Heat a griddle pan over a medium–high heat. Preheat the oven to 200°C (400°F, Gas 6).
- Rub each piece of corn with a little olive oil, salt and pepper.
- Once your griddle pan is hot, place the corn on the cooking surface. Take a look every 5 minutes or so and turn when golden and starting to char a little. Keep turning it until it is deliciously golden all over and slightly charred in places. Remove from the heat.
- Meanwhile, in a mixing bowl, mix the sour cream, chipotle mayo, feta, lime zest, lime juice, a handful of coriander, salt and pepper. Mix well, taste and adjust the seasoning.
- Put the corn into an ovenproof dish and pour over the sauce. Use a spoon to mix them all around and get them completely covered before baking in the oven for about 15 minutes to melt the cheese.
- Sprinkle with the remaining coriander and serve with wedges of lime.
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