Elotes Butter

This is going to be your favourite new recipe. It's so versatile! You can melt it on more sweetcorn (a kind of corn inception) or just melt it into a jacket potato.

10 minutes cook

Serves 8-10

Hugh Woodward
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Ingredients

  • 350gsoftened butter
  • 1 tbspchipotle paste
  • 1 lime, juiced
  • 1 large boiled sweetcorn
  • 200gfeta
  • large handfulcoriander, finely chopped

Elotes is a classic Mexican street food that's had a bit of a moment recently in the UK. And why wouldn't it: what could be nicer really than sweetcorn slathered in cheese and chilli and lime? Try slathering it in butter flavoured with all of those things!

Method

  • Add the butter, chipotle and lime to a blender and whizz it up.
  • On a BBQ (or under a grill) toast the corn until it has some nicely charred spots. Use a knife to slice off the kernels.
  • Mix this into the butter along with the feta, the coriander and season to taste.
  • Roll into a log and chill for a couple of hours or until solid. Use however you wish!

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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