Vaguely Turkish Elotes

Elotes (aka Mexican grilled sweetcorn bits) are really delicious. They are also very cheap. This is a good thing at the moment.

Done in 1 hour

Dish by Hugh Woodward

Ingredients

Elotes:

4corn on the cob

80ml olive oil

50ml pomegranate molasses

2 tbspketchup

1 tsplemon juice

1 tbsp Aleppo pepper

1 tspfreshly ground black pepper

½ tsp cumin

½ tbspsea salt

Garnish:

to tasteCrumbled feta

to tastePomegranate seeds

to tasteToasted and crushed walnuts

to tasteChopped mint leaves

to tasteLemon wedges

This recipe elevates Mexican grilled corn to another level. Adding Turkish flavours with nuts, feta, honey and mint really just works. You have to try it.

Method

Boil the (peeled) corn on the cob in a large pot of water until tender.

Whisk together the ingredients for the glaze - oil, molasses, ketchup, lemon juice and seasonings.

Fire up your grill! Charcoal is best.

Grill the corn on all sides, brushing it frequently with the glaze. When done, garnish with the garnishes. Yum.

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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.