AuthorEden HagosYields1 ServingCategoryFusion
I was inspired to create this recipe by one of my favourite spots, SugarKane Restaurant in Toronto. This recipe is a Caribbean take on elote, Mexican street corn, and is covered in the best flavours of the islands.
Like most of my recipes, you can customize it however you want, so feel free to turn up the heat or make it with sweetened coconut flakes.
Ingredients
Directions
Mix jerk paste and mayo together and set aside.
Place one cup of shredded coconut on a baking sheet and bake at 350 for 5 -7 minutes till lightly toasted and place on a plate.
Be sure to check on the coconut often as it burns very easily.
Cut the ears of corn in half.
Bring a pot of water to a boil. Add in the corn and remove once ready, about 5-7 minutes.
Once the corn is cool enough to be handled, put a skewer through each ear of corn, and brush the cob evenly on all sides with the jerk mayo.
Dip the corn cob into a plate of shredded coconut, making sure it's coated on all sides.
Garnish with lime zest, cajun seasoning (optional), and lime wedges and enjoy!
Ingredients
Directions
Mix jerk paste and mayo together and set aside.
Place one cup of shredded coconut on a baking sheet and bake at 350 for 5 -7 minutes till lightly toasted and place on a plate.
Be sure to check on the coconut often as it burns very easily.
Cut the ears of corn in half.
Bring a pot of water to a boil. Add in the corn and remove once ready, about 5-7 minutes.
Once the corn is cool enough to be handled, put a skewer through each ear of corn, and brush the cob evenly on all sides with the jerk mayo.
Dip the corn cob into a plate of shredded coconut, making sure it's coated on all sides.
Garnish with lime zest, cajun seasoning (optional), and lime wedges and enjoy!
