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.
Ingredients:
- 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)
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
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