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ELOTE WITH JALAPEÑO-HONEY BUTTER & CHEESE DUST WITH FLATTENED CHICKEN THIGHS

This dish screams “I know what I’m doing” even if you absolutely don’t. Smoky corn slathered in spicy jalapeño-honey butter and cheesy dust? Yes please. Add crispy-skinned chicken thighs smashed flatter than your mate’s first soufflé attempt and grilled to perfection. It’s sweet, spicy, sticky, and slightly unhinged—in the best possible way.

Course Main Course
Cuisine cheese, chicken, corn, elote, Mexican, spicy
Author jacksmeatshack

Ingredients

For the Chicken Thighs:

  • 6 boneless skinless chicken thighs
  • 2 tbsp Jack’s Meat Dust
  • 1 tbsp olive oil
  • Lime wedges to serve
  • Optional: chopped fresh coriander or flat-leaf parsley

For the Elote:

  • 4 corn cobs
  • 50 g butter softened
  • 1 tbsp finely chopped jalapeños jarred or fresh
  • 1 tbsp runny honey
  • Zest of 1 lime
  • Salt to taste

For the cheese dust:

  • 50 g Parmesan or feta
  • 1/2 tsp smoked paprika
  • Pinch of sugar

Instructions

  1. Preheat the grill to medium-high heat (around 200–220°C), lid down.
  2. Pat thighs dry with kitchen roll. Rub all over with olive oil, then coat generously in Jack’s Meat Dust. Let them sit for 10–15 mins while the grill heats up.
  3. Place the chicken thighs directly on the grill grates. Cook for 5–6 minutes per side, flipping once, until charred in spots and cooked through (internal temp 75°C).
  4. To make the elote melt the butter over high heat removing once melt. Add the jalapeños, honey, lime zest, and a pinch of salt.
  5. Blitz your chosen cheese with paprika and sugar in a food processor or crush with a fork until fine.
  6. Grill the corn over high heat, turning regularly until blistered and golden.
  7. While hot, slather with jalapeño-honey butter and sprinkle with cheese dust.
  8. JACK’S HACK: Skewer the cobs for easy serving at BBQs or slice into "ribs" for sharing.