Mexican Corn with spicy cheese
Total time45 mins
Elote–grilled corn with mayonnaise and cheese – is a Mexican street food classic and has become an integral part of trendy food blogs all over the world. Kikkoman Teriyaki Glaze gives it that special flavour kick.
Ingredients
10 portion(s)
Corn:
10
corn on the cob
300 ml
Topping:
500 g
mayonnaise
300 g
sharp cheddar, grated
100 g
fresh coriander, finely chopped
150 g
spring onion or chives, finely chopped
1
chilli pepper, chopped (optional)
2 tbsp
lemon zest
1 tsp
smoked paprika
1 tsp
sweet paprika
1 tsp
ground cumin
1 tsp
ground coriander
1 tsp
salt
1 tsp
sugar
–
Preparation
Corn: Brush corn with Kikkoman Teriyaki Glaze and wrap in aluminium foil. Grill or bake in the oven for 20-30 minutes, turning regularly.
Topping: Mix lemon zest with paprika, cumin, coriander, salt and sugar. Unwrap the corn and spread with mayonnaise. First sprinkle cheese then herbs and spices.
To serve: Add chopped chilli for extra spiciness.
Recipe-ID: F1015
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