Mexican Street Style Corn
This recipe for Mexican grilled corn puts an exotic twist on an old time favourite.
12 (13cm) water balloons
550g white compound chocolate
1 cup rainbow sprinkles
A small tub (about 500mL) vanilla ice cream
1/4 cup mini confetti sprinkles
Inflate and tie the water balloons, wash, dry and set aside.
Melt the chocolate to dipping consistency. Make sure your melted chocolate is not hot.
Dip a balloon into the melted chocolate until it comes one-third of the way up the sides of the balloon. Allow the excess to drip off and then hold the balloon over a piece of baking parchment before sprinkling with rainbow sprinkles, continually turning the balloon so the melted chocolate doesn’t pool. Place the balloon standing up, not on its side, on a clean parchment-lined baking tray.
Prepare four bowls and immediately place in the freezer to set before continuing to make all 12 bowls in sets of four.
Once the balloon bowls have set, remove them from the freezer. Burst each balloon with a pin, toothpick or skewer, removing any balloon membrane that may remain stuck to the melted chocolate.
To serve, fill each bowl with scoops of ice cream and top with 1 tsp of confetti sprinkles.
While latex allergies are not very common, it pays to mention to your guests if you’re using latex; or use latex-free balloons if you know someone with allergies is attending your event.
Spread any leftover melted chocolate thinly onto baking parchment and scatter with sprinkles. Set in the fridge, break into shards and use to top cakes, cupcakes or more ice cream bowls!
Credits: Images and recipes from Sweet! Celebrations by Elise Strachan (Murdoch Books) RRP $39.99
Photo Credits: Images and recipes from Sweet! Celebrations by Elise Strachan (Murdoch Books) RRP $39.99