So this is another inspired recipe, well in truth it a dam rip-off……a rip of from one of the greatest Mexicans restaurants in Dublin: 777. If you find yourself on Georges St in Dublin ya gotta get in there and dive head first into one of the Margaritas, Oyster Shots and the amazing array of crackin’ Mexican food!
So these are Elotes….corn on a stick slathered in the good stuff – have a pop at these bad boys! And a big thanks to the fab waitress who shared this recipe with me last Friday night…you rock!
2 large fresh corn cobs in the husk
4 tbs sour cream
Juice of 1 lime
110 grms Manchego cheese
salt and cracked black to taste
Touch of chili powder (optional)
You can’t really get much easier than this – but they are sides so make sure you have ’em cosied up with good spicy ribs and bonkers slaw!
Kick off by cooking the corn in salted boiling water – about 8-10 minutes should do it but stick a fork in ’em to make sure they are done. When the corn is cooled cut each in 2 giving you 4 corn cobs then take some wooden skewers (soaked in water to prevent burning) and skewer them making a ‘handle’ (easier to eat).
Next combine the sour cream, lime, cheese and seasonings – you want a fairly thick consistency so it will stick easily to the corn. Paint the corn cob generously with the cream mix and leave in the fridge until you are ready to grill.
3 ways you can cook these babies up –
1. BBQ: straight onto the grill and char up.
2. Under a screaming hot grill
3. My way – straight into the flames of your hob!
You want to get a good char on the corn and get the cream mix nicely melted and mixed.
Done deal – if you are intelligent (unlike me) you can soak your sticks in water for a couple of hours so they don’t burn…I didn’t, I usually do, but there was Tequila and I was weak 🙂