Elote
of Corn

sausage / jalapeño / ricotta

Junk’s Jam:

#Story
Time

 

Corn is a great little vegetable! Used everywhere in every culture, predominately when I think of sweetcorn I think of Mexico, but it was not always the case. When I was a young lad, sweetcorn always reminded me of a shitty Tuesday night dinner. Coming home from School to the smell of boiled sweetcorn out the can with the big bulbous green bastard on the side with his sarcastic self-riteous smile, swanning about the cornfields like he owned the place. It was not until I was in my mid-twenties that I started to appreciate sweetcorn or more importantly corn on the cob!

Now, barbecued corn on the cob, fuck yes! The greatest cooking method of corn to ever exist! Now being in Scotland their is a rare opportunity to eat anything on the barbecue, so when ever the sun is out and it’s a smidge above 15ºc you can guarantee I’ll be trying to get the barbecue on the go!

Cam

 

Serves 4

Hey!

With this dish we wanted to bring home a take on ‘Elote’ or Mexican Grilled Corn. Something to share, something to get messy with, enjoy, and most importantly be bursting with flavour.  Not a refined dish, but fuck me its tasty!

Equipment…

>BBQ or Blow Torch!
>Colander

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The Recipe

Stage #1
>The Prep

Pickled Jalapeños

100g Jalapeño Chillis
150g White Wine Vinegar
150g White Sugar
100g Water
5g Coriander Stalks
5g Coriander Seeds

  • Slice the Jalapeños and remove the seeds.

  • Place the Vinegar, Sugar, Coriander and Water in a pot and bring to the boil.

  • Pour the mixture over the Chillis and leave to cool. 

 
 

Queso Fresco

You can discard the Whey or use it for making sauerkraut, kimchi or fermented veg… anything you fancy! It’s good to have en plaice.

This recipe makes a decent amount slightly more than you will need for this dish but its a really tasty cheese and a good intro into the world of cheese making! If you cannae’ be arsed doing this then go to your favourite branded convenience store and buy some ricotta or sour cream. Whatever you see fit to bastardise the recipe.

1 Litre Whole Fat Milk
70g Double Cream
100g Buttermilk
30g Distilled Vinegar
10g Lemon Juice

Fine Sea Salt
J-Cloth

  • Place your dairy into a heavy based pot with a good bit of Salt and place on a medium heat. 

  • Let the Milk and Cream come up to just before the boil between 90-95ºc. Try to not let the base burn!

  • Pour in the Vinegar and Lemon Juice and stir, you will see the Whey and Curds separate. Remove from the heat and leave to stand for 20 minutes.

  • Line a colander with J-Cloth/Muslin/Cheesecloth and place the Curds into the colander.

  • For a firmer cheese leave hanging in the fridge overnight and for softer one leave for only an hour or so.

 
 

A wee bit of Meaty
Sausage Goodness

1 White Onion
4 Cloves Garlic
2 Green Chillis
5g Ginger
500g Minced Pork
100g Minced Pork Back Fat
5g Cumin
5g Coriander Seeds
10g Ancho Chilli Powder
10g Smoked Paprika
15g Oregano
20g Fresh Coriander
10g Black Pepper

Vegetable Oil
Fine Salt 

Optional:
Red Chillis or Chilli Flakes

  • Prep your veg! Dice the Onion. Grate the Garlic & Ginger. Slice the Chillis and finely chop the Coriander.

  • Mix the Pork Mince with all the spices & herbs then refrigerate for a hour or so.

 
 

Sun Dried Tomatoes

12 Baby Plum Tomatoes

Maldon Salt
Black Pepper

  • Halve the Baby Plum Tomatoes. Season with Maldon Salt & Black Pepper.

  • Bake @ 180°C for 30mins.

 
 

Guac-a-mole

We think everybody has there own preference to Guacamole, some like it spicy, some like it limey and some like it garlicky! We think these ingredients give it an all-round balance. The small addition of the Chipotle Paste adds a nice smokey undertone too. Enjoy!

2 Large Hass Avocados
1 Large Red Onion
2 Green Birds-eye Chillis
3 Garlic Cloves
2 Plum Tomatoes
1 or 2 Limes
20g Coriander
2g Ground Cumin
2g Chipotle Paste

Maldon Salt
Black Pepper

  • Prep your veg! Finely dice the Red Onion & Garlic. Peel, de-seed and finely dice the Tomatoes. Finely chop the Chilli’s and Roughly chop the Coriander. Juice the Lime. Half and de-stone your Avocados.

  • This one you’ve got to go with those fan-fucking-tastic taste buds of yours! Pop your Avocado into a bowl and then we’d recommend 1/2 of all of the other ingredients. Give it a good taste, a good think and then pop in more of what you like!

 
 

The C.O.T.C.

4 Ears of Sweetcorn
2 Limes (Juice)
150g Butter

Vegetable Oil
Maldon Salt
Cracked Black Pepper

  • Remove the husks of the Sweetcorn and half.

  • Juice the Limes.

 
 

Garnish

1 Lime
2 Bunches Spring Onion
25g Coriander
15g Basil
4 Red Chillis
150g Tortilla Chips

  • Finely slice the Spring Onion and Chillis at an angle. Finely chop the Coriander. Pick the Basil leaves from the stalk and tear.

  • Crush the Tortilla Chips. Not too fine! You want some texture.

  • Half the Lime and char on the BBQ or in a hot pan (roasting hot, drizzle of oil!),

Stage #2
>Cook it baby!

 

  • Fry your prepped Chilli, Ginger and Garlic in some Vegetable Oil for a couple of minutes until aromatic. Add in the diced Red Onion, sweat it down without colouring too much.

  • Turn the heat up full, remove the meat from the fridge and place into the pan. Cook on a high heat quickly to get a good amount of colour. 

  • Once the meat is cooked through, check your seasoning! If you want it slightly spicier, add some fresh Red Chillis or some Chilli Flakes. Happy days! 

  • To cook your corn, ideally fire up your BBQ! If you’re doing this in house then, get large enough pa to hold all the Corn smoking hot. Add a little Oil and then pap your Corn in. Colour on all sides, you want a nice charred look to them!

  • Once charred, add in the Butter. When it begins to foam start basting the Corn to get it smothered in all the buttery goodness.

  • Add the Lime Juice over the top. Season with Salt and Black Pepper.

Stage #3
>Assemble