Eeeeeelotes !

This’ll be one which will leave Americans unphased, and Brits quite impressed…at least it did me.

Really simple. Set up the KJ for Divide and Conquer style (half indirect, half direct) at about “it really doesn’t matter” but 350 or so. Take some corn. Pull back the husks, remove the silky filaments and tie back the husks to make a cool looking handle.

Cook on indirect for about 10 minutes turning over occasionally. Cook with the lid closed – the husk handles will peep out through the seal. Then char on the direct side until you get some burnt bits….not too many.

The Fixin’s

Here’s where it gets interesting, and here’s a mix that worked reasonably well for me this time….

1. Take a corn cob one at a time (they’ll be fine on that indirect side and won’t burn further) and smear on some butter to melt all over.
2. Spread on some mayonnaise. All over. I read about this tip and it certainly does no harm to the decadence of this dish.
3. Some fresh coriander leaf, or cilantro as they say here in the USA.
4. Some “chilli powder”. We actually had some “parmesan chilli corn dressing”. Probably should have kept it simpler – either some cayenne, paprika, chilli or a combination of the three.
5. Finally some of that mexican cheese – the crumbly kind.

End result as per opening photo ! Simples. I can well imagine this as a staple at a group event. Prepare the corn dehusking in advance and keep in a bucket. Due to the speed of the cooking you could almost do these on demand – or at least just a 15 minute wait all-in.