Name: Mexican corn (elotes) with puffed amaranth and chipotle mayonnaise
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4-6
Ingredients: 2 tbsp amaranth (see note); 40 gm butter, melted; 100 gm (1/3 cup) whole egg mayonnaise; 2 tbsp lime juice; 1 tsp chipotle Tabasco; 500 gm baby corn; Olive oil, for drizzling; ¼ tsp each smoked paprika and Mexican chilli powder; 80 gm feta, crumbled; 2 tbsp coarsely chopped coriander; Micro amaranth leaves, to serve (optional)

Grilled Mexican corn, also known as elotes, is a popular street-food snack typically served with mayonnaise, queso fresco and a generous hit of lime juice. Here, we substitute large corn ears with delicate baby corn and add puffed amaranth for crunch, resulting in a pleasing share-style side primed for outdoor siestas.

Ingredients

2 tbsp amaranth (see note)

40 gm butter, melted

100 gm (1/3 cup) whole egg mayonnaise

2 tbsp lime juice

1 tsp chipotle Tabasco

500 gm baby corn

Olive oil, for drizzling

¼ tsp each smoked paprika and Mexican chilli powder

80 gm feta, crumbled

2 tbsp coarsely chopped coriander

Micro amaranth leaves, to serve (optional)

Method

Heat a saucepan over medium-high heat, add amaranth, cover with lid, and cook, shaking pan, until amaranth has puffed (2 minutes). Pour into a sieve to discard unopened seeds. Set aside.

In a small bowl, whisk butter, mayonnaise, lime juice and Tabasco until combined; season to taste.

Heat a char-grill pan over high heat. Place corn in a bowl, drizzle with oil and season; toss to combine. Cook corn, turning often, until charred (5 minutes).

Spoon chipotle mayonnaise onto a platter and top with corn. Sprinkle with paprika and chilli powder and scatter with feta, puffed amaranth, coriander and amaranth leaves. Drizzle with extra oil.

Amaranth is available from select supermarkets and health food shops.
Note

Recipe by Tamika O'Neill

Photography by John Paul Urizar Photographer

My name of course is John Paul Urizar and my passion is to handcraft light in order to create stunning professional photography that excites the imagination of a viewer. I enjoy spending the right amount of time and effort to truly elevate a photo to be taken of a plate of food, a new menu or a location. As one of Australia’s leading professional photographers, I have been fortunate to create images for some of the world's leading household brand names. You may have seen my photos used in advertising, magazine editorials, cookbooks or even biographies.

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Styling by Olivia Blackmore

Ingredients

Method

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