Elotes Callejeros Street-Style Chargrilled Corn

, from Issue #44. August, 2015
Photography by Aaron McLean.
Elotes Callejeros Street-Style Chargrilled Corn

This is one of my favourite barbecued vegetable recipes – hot grilled sweetcorn slathered with spicy mayo, Parmesan and coriander – delish!


4 sweetcorn, husks and silks removed
½ cup mayonnaise
1-2 teaspoons chipotle sauce or Tabasco sauce
1 clove garlic, crushed
1 teaspoon lime juice
1 cup freshly grated Parmesan cheese
2 tablespoons finely chopped coriander

To cook
8 short wooden skewers
vegetable oil
sea salt and freshly ground pepper
cayenne pepper or ground paprika for sprinkling
lime wedges


Cook the corn in boiling water until just cooked but still with a little bite. Drain well and cut into two pieces then push onto skewers.

Whisk the mayonnaise, chipotle or Tabasco sauce, garlic and lime juice in a bowl and set aside.

Combine the Parmesan and coriander in a separate dish.

Preheat a barbecue or ridged grill until very hot.

Brush the corn with oil and cook, turning frequently, until lightly charred on all sides. Brush generously with mayonnaise and sprinkle with the Parmesan and coriander. Dust with a little cayenne pepper or ground paprika and sea salt. Serve with lime wedges. Makes 8 pieces