ELOTES IN A BOWL
These are a riff on one of my very favourite dishes in Dublin, the 777 elotes. They are sticky to hold and messy to eat, half the cheese might end up in your nose and you will be asking for more. Smokey, savoury, a tiny bit tangy and just fun to eat, you will find kernels between your teeth for hours after. It’s a joyful dish and one that I could eat very regularly, but I don’t buy sweet corn on the cob very often.
But all is not lost as I always have a lot of sweet corn tins in the press and can make this side dish over and over and over again. And now so can you! All joke aside, do try this, elotes are wonderful, and why this is far from a traditional Mexican recipe, it is very much inspired by the sunny, bright flavours usually found in that cuisine.
Ingredients (for 2)
- 1 large tin of sweetcorn
- 1 tea spoon of smoked paprika and mild chili flakes (aleppo or korean chili flakes work well here), or a teaspoon of simple cayenne pepper, but even better if you have chipotle chili powder, 1 table spoon of that will do very nicely.
- 1 heaped tablespoon of mayo
- feta to crumble or a sharp dry cheese like parmesan to grate
- Drain the sweet corn and dry fry it. Once it’s no longer wet, you can add a bit of oil to the pan to help it crisp up.
- Put the cooked sweet corn into a bowl and mix all the other ingredients. Serve with a slice of lime.