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Jack Deane

From the very start, Chef Jack’s career as a professional chef has centred around, very simply; teaching cookery skills. With a focus on demonstrating simplicity, removing enigma, and encouraging confidence - he has worked in schools, cookery schools, and run public and private events & workshops.

Chef Jacks passion is to bring the most exciting ideas from around the world to every home kitchen- by proving their accessibility, and inspiring anyone, in any kitchen, to give it a go, and he drives this mission forward every day as Head Teaching Chef at the Jamie Oliver Cookery School, and now, in this Masterclass!

Video Description

Join Chef Jack Deane as he travels the world with recipes, in his Around the World in 80 Minutes series. In this series you will learn to make food from around the world, as well as learning more about the cultures and countries these dishes originate from.

In this episode, Chef Jack experiments with Mexican cuisine with an elote. Elote is a fried corn dish that is popular as a street food in Mexico. Simple and delicious, this can also be done on a BBQ. 

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  • 2 corn husks

  • 1 tsp paprika

  • 1 tsp cayenne

  • ½ tsp chilli Powder

  • 1 lime

  • 10g coriander

  • 25g butter

  • 50g mayonnaise

  • 150g parmesan & 50g feta (or 200g Cotija cheese)


  1. Grate your cheese and mix the two types together.

  2. Remove the butter from the fridge and keep this at room temperature.

  3. Mix your paprika, cayenne, and chilli powder.

  4. Halve your limes.

  5. Finely chop your coriander.

  6. Preheat your oven to 220°C.

  7. Roast your corn in the oven, until charred all around. It should take approximately 20 - 25 minutes.

  8. Once out of the oven spread butter across the whole corn. Then generously apply mayonnaise.

  9. Carefully but liberally sprinkle your cheese, and then your spice mix all over your corn. Garnish with coriander, a squeeze of lime, and serve!