Crunchy Pepitas Elote
Thai inspired Mexican street food - hot loaded corn on the cob. The smell, the taste, the texture. This has it all. Use it as a side or vegetarian main on your menu.
Ingredients
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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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 and brush over corn cobs before grilling on a char grill.
- Place corn on plate once grilled and hot – sprinkle with crumbled feta, ground paprika, pepita and fresh dill.
