Elotes (Mexican Street Corn) | Recipe | Natalie Penny
In my opinion, it's hands-down the best way to eat corn on cob – once you try it, you'll understand why Mexicans love it so much.
Ingredients
- Ingredients
- Instructions
- While the corn is charring, mix all your mayo ingredients together and set aside.
- Once the corn is cooked, place the cobs on a serving platter, smother them with the mayo, and sprinkle over some extra cheese and coriander leaves. Finish with a squeeze of lime.
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