There’s nothing like the taste of freshly gilled corn.

Elotes were my daily staple whilst traveling around mexico, this Mexican street corn, roasted over an open grill and coated with salt, sour cream, chile powder, butter, cotija cheese, lime juice is just delicious. But here at Chorrito we do it a little differently.

A few hours before:

In a mixing bowl add:

• soured cream 100g

• double cream 50g

• Lime juice 60g

• Chorrito habanero sauce 100g

Cover and leave in the fridge

When your ready to feast get yourself 6 ears of corn

Griddle for 10 – 12 minutes over a high heat, even better on a BBQ, until you’ve achieved an even char

Leave to cool

Brush the cobs with the melted butter, then spread the sour cream mix evenly over the corn.

Crumble over feta cheese and drizzle with more Chorrito Sauce Co Habanero/orange/coffee.

Scatter with chopped coriander and serve with lime wedges to squeeze.