MEXICAN STREET CORN elotes

INGREDIENTS

5 corn on the cob, husked and cleaned. Cut into 2 pieces each

1 lime, cut in half

½ cup light sour cream

150g feta cheese, finely crumbled*

A shake of Tajin seasoning, Mexican seasoning powder

½ lime, cut into small pieces

DIRECTIONS

1. Bring a large pot of water to boil, put the corn pieces in it, cover the pot and remove from the heat. Let poach for 5 minutes or leave in the water to keep warm.**
2. Drain the corn, remove from the water onto a paper towel and blot the water off the corn with the paper towel.
3. Rub the lime halves all over the dry corn.
4. Using a spoon, spread about one tbsp of sour cream on each ½ cob of corn and then sprinkle the crumbled cheese on each piece. Sprinkle a little Tajin seasoning and serve with a wedge or lime.
5. Serve hot!

Serves 10

*crumble the cheese when it is very cold and it is easier to crumble it using a fork.

**You can also grill the corn for a delicious smoky flavor.

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