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.
1tablespoonsour cream(or creme fraiche or dairy free cream)
1tablespooncilantro (coriander)finely chopped
2tablespoongrated vegetarian parmesan
1limecut 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.