From the streets of Mexico to your back garden – this easy recipe for Elotes and Okra is great for keeping hungry guests entertained, or served up alongside your BBQ feast. The creamy, tangy flavours of the elotes pair perfectly with the spicy, charred okra skewers. If, by some miracle, any is leftover – top over a margherita for a truly awesome pizza next day!
Dual Sided Grizzler Plate
Makes 2-4 servings
For the Elotes
2 large corn on the cob
60g (2.1oz) sour cream
60g (2.1oz) mayonnaise
120g (4.2oz) feta cheese, crumbed
Bunch fresh coriander, finely chopped
1 tsp hot pimento powder
Lime, cut into quarters
450g (16oz) okra
2 tbsp olive oil
1tsp cayenne pepper
In a bowl, add sour cream, mayonnaise, crumbled feta, and chopped coriander. Stir well to combine and set aside.
Place your Dual Sided Grizzler Plate in the oven to preheat, griddled size up.
In a large bowl, toss your elotes in a light coating of olive oil. With two metal skewers, pierce the top and bottom of the okra and slide it down the skewers until there is no room left. Repeat for the remaining okra, then finish with a seasoning of kosher salt and cayenne pepper.
Remove the hot pan and place your corn to one side of the pan. Next, add your okra skewers to the other side.
Return the pan to the oven. Cook for 1-2 minutes, then use tongs to flip the corn and skewers over. Cook for another 1-2 minutes, then carefully remove the pan and turn it 180˚ so the opposite end is facing the flames. Cook for a final couple of minutes, until you can see an even charring across both the corn and okra.
Once cooked, brush the corn with a generous layer of your feta mixture, then cover with a dusting of hot pimento powder. Finish with a squeeze of fresh lime juice and chopped coriander.
Serve right away, perfect with a sour cream, coriander and tabasco dipping sauce for the okra!