Mexican Elotes

Your cut-out-and-keep guide to the fundamentals of cooking

Corn, for Mexicans, is the equivalent of bread and wheat for the Irish, all wrapped up in one neat little husk. It is the ultimate staple of their diet, and so many of their meals and dishes revolve around it. Because of this, Mexicans have examined basically every imaginable way of cooking corn, and a firm favourite has got to be serving it as elotes.

Elotes can be found at every carnival and festival and on every main street in Mexico.

It is as typical as tacos, another street-food staple. Elotes is grilled corn on the cob, typically dressed with cheese and chilli, but the variations know no bounds. Generally, it’s found with all the toppings heaped on top — however, I thoroughly recommend coating the whole piece of corn in all the ingredients, that way every bite is as good as the last!

In 777, we use a particular blend of pasilla, morita and ancho chillies, which you’re unlikely to get in your local supermarket. But a little chilli kick from some regular chilli flakes will still give you a lovely result.