Elotes Callejeros Street-Style Chargrilled Corn
Photography by Aaron McLean.

This is one of my favourite barbecued vegetable recipes – hot grilled sweetcorn slathered with spicy mayo, Parmesan and coriander – delish!
INGREDIENTS
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
METHOD
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
latest issue:
Issue #104
The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.