Mexican Elote Style Sweet Corn
Ready in: Under 15 Mins
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Grilled Mexican street corn, also known as elote, is perfect for summer. The mix of spices really makes the flavours sing, and the slight spiciness is balanced out with creamy Boursin. Serve this vegetarian side dish at your next barbecue or outdoor dinner party. Recipe created by ScottCanEat for Boursin.
Ingredients:6 ears of corn - fresh or frozen (thawed if frozen)
1 tbsp olive oil
1 tsp salt
75g salted butter, softened
finely grated zest and juice of 1 lime
½ tsp black pepper
½ tsp garlic powder
1 tsp smoked paprika
½ tsp chilli powder
small bunch of coriander, chopped and divide
1 tub Boursin Velvety
lime wedges, to serve
- Heat your barbecue. Brush the cobs with olive oil and sprinkle with salt. Add the corn to the BBQ, cook for about eight minutes, flipping every 2-3 minutes to char each side. Transfer the grilled corn to a plate.
- In a medium-sized bowl, combine the softened butter, lime juice and zest, half of the chopped coriander, the garlic, paprika, chilli powder, and black pepper. Brush the butter mixture on each side of the warm corn.
- Spoon a tub of Boursin Velvety over the cobs and sprinkle with the remaining coriander. Serve with lime wedges.