Inspired by the Mexican Street Corn Dish, Elote,
where they grill corn cobs, brush them with mayo, sprinkle with chilli, lime and then rolled in Cojita cheese and coriander. It's sweet, creamy, tangy, spicy, salty and delicious. This dish has all of those flavours but is easy to make at home.
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
Related Grill Skills
Direct Heat on a Premium Gas Barbecue
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
Related Grill Skills
Direct Heat on a Weber Q
Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).
Related Grill Skills
57cm Kettle Charcoal Barbecue Setup – Direct Cooking
Prepare your barbecue for direct cooking over medium-high heat (240°C-260°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C
Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire™, set the temperature to 270°C and preheat.
Lightly coat the corn with olive oil and season all over with salt and pepper.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the corn over direct medium-high heat, with the lid closed, for 12 minutes, quarter turning every 3 minutes or until the kernels are golden.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the corn over direct medium-high heat, with the lid closed, for 12 minutes, quarter turning every 3 minutes or until the kernels are golden.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the corn over direct medium-high heat, with the lid closed, for 12 minutes, quarter turning every 3 minutes or until the kernels are golden.
Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Grill the corn over direct medium-high heat, with the lid closed, for 12 minutes, quarter turning every 3 minutes or until the kernels are golden.
Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), brush the cooking grills clean with a wire brush. Grill the corn over direct medium-high heat, with the lid closed, for 12 minutes, quarter turning every 3 minutes or until the kernels are golden.
Remove the corn from the barbecue and leave to cool slightly. In a medium bowl, combine the mayonnaise, sour cream, lime juice, grated parmesan, finely chopped coriander and red onion. Stir to combine.
Carefully cut the kernels off the corn cobs. Add the kernels to the mayonnaise mix and stir. Pour the corn into a serving bowl. Top with the crumbled feta, a dusting of smoky hot paprika, sliced jalapenos and finish with fresh coriander.
