Mexican corn (elotes) with puffed amaranth and chipotle mayonnaise

Grilled Mexican corn, also known as elotes, is a popular street-food snack typically served with mayonnaise, queso fresco and a generous hit of lime juice. Here, we substitute large corn ears with delicate baby corn and add puffed amaranth for crunch, resulting in a pleasing share-style side primed for outdoor siestas.

• 2 tbsp amaranth
• 40 gm butter, melted
• 100 gm (1/3 cup) whole egg mayonnaise
• 2 tbsp lime juice
• 1 tsp chipotle Tabasco
• 500 gm baby corn
• Olive oil, for drizzling
• ¼ tsp each smoked paprika and Mexican chilli powder
• 80 gm feta, crumbled
• 2 tbsp coarsely chopped coriander
• Micro amaranth leaves, to serve (optional)