Date posted: 07/09/2023

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.

  • Serves 10
  • Timing: 30 mins
Votes: 0 Average: 0


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


  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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