Sarah Frizzell and husband Otis have run The Lucky Taco food truck in Tāmaki Makaurau Auckland for more than a decade and theirs are still some of the best tacos in town. Last year, they released the Lucky Taco Cookbook, including this fabulous recipe for street-style corn. “Eating this can get messy,” says Sarah, “but all the best food is messy food, right?”

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Elotes: Mexican-style Street Corn‍

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Serves 4-6 (as a side or entrée)

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4 fresh corn cobs, halved

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4 Tbsp butter

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Squeeze fresh lime juice per cob

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Lucky Taco Chipotle Hot Sauce

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Handful grated parmesan per cob

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Lucky Taco Chilli Salt

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4 tsp Lucky Taco Lime Salsa

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Queso fresco

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What to do

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1. Remove husks from corn cobs.

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2. Bring a large pot of water to the boil and cook corn for 3-5 minutes. Or put cobs over the open flame on a barbecue until you can see a small amount of char kissing the kernels. This technique caramelises the natural sugars in the corn and makes them taste amazing.

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3. Once the corn kernels are tender, juicy yellow bombs of joy, you’re ready to take them to the next level.

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4. Melt butter together with lime juice, in the microwave or a small pan. Chop corn cobs in half and roll them around in the liquid lime butter.

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5. Slather with hot sauce.

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6. Add some parmesan. It’ll go a bit gooey and melt into the corn.

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7. Then add some chilli salt. Just before serving, add a squizzle of lime salsa and a sprinkle of queso fresco.

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8. Drool.

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‍The Lucky Taco Cookbook
theluckytaco.co.nz

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