Crunchy Pepitas Elote
Dressing up Mexican street food with Thai spicy goodness.
Ingredients
Crunchy Pepitas
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Butter 100 g
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Pepita 300 g
Corn Cobs
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Butter, soft 25 g
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Corn cobs fresh in husk 30 x
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Fetta, crumbled 250 g
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Smoked paprika, ground 40 g
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Dill, picked 120 g
Preparation
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Crunchy Pepitas
- In a pan melt the butter. Add in remaining ingredients and continue to move and toss pan until golden brown. Season with salt and pepper.
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Corn Cobs
- Peel back husks, place in pot of cold salted water and bring to the boil. Cook until kernels just soft.
- Mix the butter and KNORR Thai Sweet Chilli Jam together. Brush over corn cobs before grilling on a char grill.
- Place corn on plate once grilled and hot – sprinkle with crumbled fetta, ground paprika, pepita and fresh dill.
