Mini Mexican Street Corn
A mini version of Mexican Street Corn! This Elote corn recipe is made with baby corn so it's a great appetizer or vegetarian party food. Perfect for Day of the Dead, Cinco de Mayo, cookouts and picnics.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 12 baby corns
- 1 tbsp oil
- 1 tbsp mayonnaise (or dairy free mayo)
- 1 tbsp sour cream (or creme fraiche or dairy free cream)
- 1 tbsp cilantro (coriander) finely chopped
- 1 clove garlic minced
- 1 tsp lime juice
- 1/8 tsp cayenne
- 2 tbsp grated vegetarian parmesan
- cilantro (coriander)
- 1 lime cut into wedges
Heat a griddle pan until hot. Lightly brush the baby corn with a little oil, then place onto the hot griddle pan and cook until char lines form, turning occasionally. Alternatively, steam the baby corn for a few minutes or cook on the BBQ grill (carefully so the corn doesn't fall in!).
Whisk together the mayonnaise, sour cream, cilantro/coriander, garlic, lime zest and juice and cayenne.
Brush the baby corns with the mayo mixture to coat lightly, then roll each corn in parmesan and sprinkle with a little coriander.
Serve with a little squeeze of lime.
Calories: 115kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 63mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 7.6mg | Calcium: 37mg | Iron: 0.3mg