Elotes Callejeros

Char-grilled Corn with Cheese and Lime.

Elotes Callejeros.

The first time I ever had Elotes Callejeros was from  Mamasita's on Collins Street. It was the first time I had ever tasted Mexican food that didn't come from a box and it really inspired me to start investigating and cooking beyond the sloppy Tex-Mex  clichés of Old El Paso and Taco Bill. Being the start of my Mexican journey, it's fitting that this simple corn starter is also my first blog post.

This recipe requires a bit of investigation and discovery when looking for ingredients such as the dried chillies and cheese, but every time I make these I have no doubt that all the hard work eventually pays off. Essentially, the spice mix and chipotle mayonnaise can be made days in advance and will usually keep for about a week, which means that with proper planning these could be easily put together for a party or just a quick snack.

The chillies and spices in this dish are essential, but if keflograveria is not available it is pretty easily substituted with a mild parmesan. 

Ingredients.

  

ELOTES CALLEJEROS

chargrilled corn with cheese and lime

Makes 8

4           corn cobs with husks

½     tsp   cayenne pepper

1     tsp   smoked paprika (pimenton)

½     tsp   cumin seeds, toasted

2     tsp   pepitas (pumpkin seeds), toasted

2           limes, zested + wedges to serve

2           dried pasilla chillies, seeds removed + toasted

1           dried guajillo chilli, seeds removed + toasted

½     cup   chipotle mayonnaise

100   g     kefalograviera cheese, finely grated

bring a large pan of salted boiling water to the boil. cook corn in husks for 20 mins until tender. Drain, remove husks + cool.

meanwhile, grind spices, pepitas, zest, chillies + 2 tbs salt in a mortar + pestle into a coarse powder.

heat a chargrill pan on medium-high heat. grill corn for 6-8 mins, turning until lightly charred. halve the cobs, insert a skewer into one end to hold, brush with mayonnaise, roll in cheese and sprinkle with spice mix.

serve with lime.

I've tried a few different recipes for chipotle mayonnaise, but the best one is definitely the simplest. The most important thing is for the mayonnaise to be a nice creamy consistency and keep the smoky flavors of the chipotle chillies. 

Mayonnaise ingredients.

  

CHIPOTLE MAYONNAISE

makes 2 cups

6           dried chipotle chillies, torn into pieces

3           egg yolks

1           lime, juiced

1     tbs   cider vinegar

1     cup   sunflower oil

1     cup   olive oil

      soak chillies in 1 cup warm water for 20 mins, drain and whiz in a food processor until smooth. set aside.

      blend yolks, juice + vinegar, then, with motor running, add the oils in a thin stream until the mixture blends to a thicker consistency. add blended chipotle. If the mixtures seems too thick, add a tablespoon of water and whiz one last time.

The final product.

The fresh and exciting flavours of Mexican food can seem a world away, but all that's really required are some investigative skills and a bit of persistence. The dried chillies and pimenton found in this recipe can be bought from South American staple Casa Iberica, the kefalograviera cheese is available from gourmet delis and don't forget to check out Mamasita's on Collins Street.

casaibericadeli.com.au
www.mamasita.com.au