Food & Recipes

Elotes recipe, Mexican grilled corn
Elotes recipe, Mexican grilled corn

Grilled corn ears are a popular street food in Mexico. They are easy to make and quite filling, so they are perfect as a snack or as part of a Mexican meal.

I got this recipe from Alejandra, the founder of LemonyMX, months ago, but I just could not find Mexican Cotija cheese anywhere, so it was not until after she managed to convince me to just substitute with feta, that I finally gave it a try. The grilled corn ears are delicious, so don’t let any cheese obstacles hold you back, you need to try these. Feta or Cotija, elotes are super delicious. 

Elotes Recipe

Ingredients (for 4 persons as a snack, or for 2 persons as lunch)

4 corn ears

Mayonnaise (use real mayonnaise, not Miracle Whip or other kinds of sandwich spread)


Mexican Cotija cheese (or feta, if you can’t find cotija)

2 Limes


Chili powder


Grill the corn with the husks on for 3-5 minutes on each side. Make sure you turn the corn frequently so they don’t get charred.

Take the corn off the grill and smother in butter.

Squeeze some fresh lime juice over the corn.

Brush generously with mayonnaise

Add plenty of crumbled cheese.

Sprinkle with salt and chili powder.

The corn is ready! Serve hot, with extra lime wedges on the side.

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Oatmeal recipe, fresh figs and walnuts
Oatmeal recipe, fresh figs and walnuts

Oatmeal is filling and delicious, which makes it great for breakfast. It might not be the most visually pleasing among the breakfast bowls, but add a topping of fresh fruit and nuts, and you will have a bowl that looks just as delicious as it tastes. This recipe is with almond milk, but you can also use regular milk, if you prefer. It does not take more than 10 minutes to make, and it will keep you full for a long time.

Oatmeal Recipe (serves 1)

½ cup (1.25dL) water

½ cup (1.25dL) almond milk

½ cup (1.25dL) rolled oats (without additives, not the instant ones)

½ teaspoon cinnamon

A pinch of salt

A few drops of honey

If you ask my mom, she would tell you that you should only add water and let the oats simmer for a couple of minutes before adding the rest of the ingredients, and that’s probably the right way to do it, but I would just add everything at once. Bring it to a boil and let it simmer for a couple of minutes until you get the right, thick texture.

Here is my favorite topping:

Fresh figs, walnuts, honey, banana and cacao nibs.

This topping combo always works, but sliced apple and cinnamon is also great with oatmeal. Drizzle a little honey on top and your oatmeal is ready to eat.

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Recipe Danish Kartoffelmad, Open-faced potato sandwich
Recipe Danish Kartoffelmad, Open-faced potato sandwich

The Kartoffelmad (open-faced potato sandwich) is a beloved Danish smørrebrød classic. It is also one of the only vegetarian smørrebrød classics, and if you use vegan mayonnaise, it is vegan too. In Denmark, the open-faced potato sandwich is often sprinkled with bacon, but I have left that out and added sunflower seeds instead for some crunch. You can make the sandwich with all kinds of potatoes, but I think the smaller ones are the easiest to work with, as some of the larger, more mealy potatoes will fall apart when sliced. If you are using small, thin-skinned potatoes, you can leave the peel on.


1 slice of Danish rye bread. Other kinds of multigrain bread or unsweetened sourdough bread also works fine.

2 small boiled, peeled, potatoes


Madras curry powder

2 Radishes

1tbsp sunflower seeds



Let the potatoes cool down after boiling. They are easier to work with when completely chilled, so if possible, boil the potatoes the day before.

Spread the mayonnaise on the bread.

Slice the cool potatoes and place the potatoes on the bread.

Spread some mayonnaise over the potatoes.

Sprinkle with curry powder

Slice the radishes and sprinkle over the potatoes

Sprinkle with sunflower seeds

Cut the chives and sprinkle over the potatoes

Ready to serve:)

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