Charred corn elotes with pork and chicken chicharrón

Charred sweetcorn elotes, served with chilli, lime and coriander butter and finished with a crisp pork and chicken crackling. A traditional Mexican street food to add to your lunch menu.
07.09.2023
  • 30 minutes
  • Serves 10

Ingredients

  • Everyday Favourites salted butter 200g
  • Pork crackling 100g
  • Lime (loose) 8 limes
  • Micro coriander (chilled) 20g
  • Red chillies (chilled) 70g
  • Individually frozen corn on the cob 10 pieces

Method

  1. Boil the required amount of corn cobs in salted water until soft and plump.
  2. Once cooked, char over a flame under the grill.
  3. To make the butter, mix the chopped chillies, lime zest, and the juice of 3 limes.
  4. Melt the butter over the corn.
  5. Finish with slices of spring onions and crushed pork crackling.
  6. Serve with a charred lime wedge as garnish, and fresh coriander shoots.
  7. Add crumbled feta over the top to create an authentic Mexican street food effect.
  8. You could add roast chicken skin utilised from other chicken dishes like chicken thighs.
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