I have no hesitation in declaring myself a queue-ist, that is, I’m not into my hometown craze of queuing for two hours to get into a restaurant. It means eating at my favourite spots at 5 o’clock in the afternoon, a little early for my tummy’s liking. After my last visit to Mamasita, a true Melbourne gem, I decided to give my favourite food on their menu a go at home, so I can go crazy and have it whenever my heart desires, even at 7 p.m.!

Elote, the bestest corn on the cob ever, is a common Mexican street food. However, it is not ideal first-date fare. Elote requires sufficient elbow room, napkins and a good set of teeth (probably good to be facing a wall also).

This is really simple and beautiful with a little guacamole and barbecued fish on the side. If you’re anything like me, you’ll be licking that plate of delish mayonnaise clean once you’ve polished off the corn.

Ingredients:

4 medium ears shucked corn

3 heaped tablespoons whole egg mayonnaise

1-2 limes

pinch dried chilli flakes or powder

1 heaped teaspoon cayenne pepper

½ teaspoon ground cumin

50g crumbled cotija anejo (a dry Mexican cheese)or grated parmesan

sea salt and black pepper to taste

Parboil corn ears in a large pot for 10-12 minutes, then barbecue or grill on a rack coated with cooking spray.

Whilst boiling the ears, combine the remaining ingredients on plate large enough to roll your corn on. Mix well and adjust seasoning and spices to taste.

Once your corn is lovely and chargrilled, roll each ear into the mixture, then top with a little extra grated parmesan, a squeeze of lime and a sprinkling of cayenne pepper and coriander. Birdie num nums!