"MEXICAN STREET CORN (ELOTE) AT THE ORIGINAL FIREBARNS
6 ears of corn.
3 tablespoons of mayonnaise.
3 tbsp. sour cream.
juice of 1 lime.
2 tbsp. coarsely chopped cilantro.
2 tbsp. chili powder
-1 tbsp. Firebarns Original.
50g of crumbled Cotija, Feta or Parmesan cheese.
Lime wedges to serve.
Cilantro for sprinkling before serving.
On the BBQ over high heat, place the cobs on the fire for about 10 minutes until the leaves become lightly browned.
Shuck the leaves, leaving them attached to the end of the cob. Put the corn back on the BBQ for a few minutes to grill the kernels on both sides.
In a bowl, mix mayonnaise, sour cream, lime juice, cilantro and Firebarns Original.
Brush each side of the cob with the mixture and place on a serving plate. Sprinkle with cheese and cilantro before serving.