John Paul Urizar
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
Method
Heat a saucepan over medium-high heat, add amaranth, cover with lid, and cook, shaking pan, until amaranth has puffed (2 minutes). Pour into a sieve to discard unopened seeds. Set aside.
In a small bowl, whisk butter, mayonnaise, lime juice and Tabasco until combined; season to taste.
Heat a char-grill pan over high heat. Place corn in a bowl, drizzle with oil and season; toss to combine. Cook corn, turning often, until charred (5 minutes).
Spoon chipotle mayonnaise onto a platter and top with corn. Sprinkle with paprika and chilli powder and scatter with feta, puffed amaranth, coriander and amaranth leaves. Drizzle with extra oil.
Amaranth is available from select supermarkets and health food shops.
Note
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