Charred Corn Elote Bowls

Method

1. 1

   Step 1: Heat a grill or ridged griddle pan over high. Brush the corn lightly with oil and char, turning, until blackened in patches and tender, about 10 minutes. Let cool enough to handle, then cut the kernels from the cobs.

2. 2

   Step 2: Make the crema: blend the soaked cashews, lime juice, garlic, chipotle, salt, and water until completely smooth, scraping down once or twice. Loosen with a splash more water if needed — it should pour slowly.

3. 3

   Step 3: Warm the grain in a wide pan with a pinch of salt. Divide between four bowls.

4. 4

   Step 4: Top each bowl with charred corn, avocado, and red onion. Spoon over the cashew crema and scatter with coriander.

5. 5

   Step 5: Finish with a squeeze of lime and an extra pinch of chilli. Serve warm.