Elote callejero.
Charred corn dressed in mayo, lime, salty cheese, and a flick of chilli. Eat over the sink; let the kernels fall.
ingredients.
4 servings
- 4 corn on the cobs husked
- 3 tbsp mayonnaise
- 1 lime zested and cut into wedges
- 60 g queso fresco or feta crumbled fine
- 1 tsp chilli powder Tajín if you have it
method.
- 01
Char the corn directly over a gas flame or in a smoking-hot dry pan, turning, until blackened in patches all over.
- 02
Stir the mayo with the lime zest. Brush each cob, then roll in the cheese to coat.
- 03
Dust with chilli, squeeze over lime, and eat hot.