Mexican Elote Kees

Nutrition values are AI-estimated based on ingredients.

• 2 whole sweet corn on the cob, kernels removed and finely chopped / grated
• 1 tbsp light butter
• 6–8 garlic cloves, finely minced
• ½ tsp pepper powder
• ½ tsp chili powder
• Salt to taste
• 1½ cups skim milk
• 2 tbsp chopped spring onion greens
• 2 tbsp chopped coriander leaves
• 30–40 g feta cheese, crumbled
• A pinch of chili powder (for finishing)
• Extra chopped spring onion greens (for finishing)
• Extra chopped coriander leaves (for finishing)
• Fresh lemon juice, to taste

1. 1Remove kernels from the corn cobs and finely chop, grate, or pulse them.
2. 2Heat light butter in a pan until melted.
3. 3Add finely minced garlic and sauté for 1-2 minutes until lightly golden and aromatic.
4. 4Add the chopped sweet corn along with pepper powder, chili powder, and salt, then cook for 2-3 minutes.
5. 5Pour in the skim milk, mix well, and simmer on medium heat until the mixture is thick, creamy, and the corn is fully cooked.
6. 6Stir in the chopped spring onion greens and coriander leaves, then cook for 30 seconds and switch off the flame.
7. 7Transfer the cooked mixture to a bowl or serve directly from the skillet.
8. 8Generously crumble feta cheese on top.
9. 9Sprinkle with extra chili powder, chopped spring onion greens, and coriander leaves.
10. 10Finish with a squeeze of fresh lemon juice.
11. 11Mix all the garnishes into the creamy corn before serving.

These instructions are our analysis of the original video. Watch on YouTube →