Elote Style Jersey Royals with Asparagus and Crushed Corn Kernels by 5oclockapron



800g Jersey Royal potatoes, skin on, scrubbed clean 

100g sour cream 

60g mayonnaise 

1 – 2 tbsp chipotle in adobe, finely chopped or use chipotle paste, to taste 

1 clove garlic, crushed or finely grated to a paste 

Salt and freshly ground black pepper, to taste  

2 bunches asparagus, trimmed 

4 tbsp fried corn, crushed to a coarse crumb 

30g finely grated parmesan 

3 tbsp olive oil

1 lime 

A generous sprinkle of tajin chilli mix, optional 



  1. Boil the Jersey Royals in well salted water for around 15 minutes, or until tender. Preheat the grill to high.
  2. While the potatoes are cooking, mix together the sour cream, mayonnaise and chipotle along with the garlic. Season with salt and pepper and put to one side. 
  3. Mix the cooked and drained potatoes with the sour cream mixture in a bowl to coat then spread in a single layer in a baking dish. Add the asparagus to the same baking dish, keeping the two fairly separate to grill, drizzle over both with the olive oil and season again with some black pepper. 
  4. Grill for around 8 -10 minutes until the Jersey Royals are bubbling and beginning to colour and the asparagus has softened, remove from the grill and squeeze all over with the lime juice. You can remove the asparagus before the Jersey Royals if necessary, depending on thickness of the stalks, use tongs, and go carefully. Grate over with ½ the parmesan and mix the softened  asparagus in amongst the bubbling Jersey Royals. Pile onto a serving plate, add all the cooking juices in the pan and add the remaining parmesan.   
  5. To serve, sprinkle over with the crushed corn and a good amount of tajin chilli mix. Eat immediately, but also good warm or at room temperature.  


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