Use Your Summer Corn Harvest to Make Elotes
Eating corn on the cob every summer is one of my fondest childhood memories. I grew up in New Jersey, and while no one likes to hear good things about this place, they produce excellent sweet corn. Indeed, how great it is that oil and salt are more of a spare accessory than an essential item. But sometimes perfection can be elevated, and elotes are a great way to turn summer corn into a huge event.
Elotes are humble ears of corn, but dressed to the nines. It’s a Mexican dish made with simple ingredients that pack a big punch in flavor. You can grill, steam, or boil corn, and while you will find recipes that favor one over the other, the choice depends on your preference. Obviously, grilling will give you extra flavor, but boiling and steaming are much gentler methods. I prefer to boil because I usually cook in small batches and it’s easy to overcook them.
How to make elotes
Cook as many ears of corn as you like, in any style you like. Once the corn is cooked, place it on a wire rack to cool. This will also give it a chance to dry out if you used the water method. Squeeze the lime juice into a bowl and add a little mayonnaise. Mix them together with a pastry brush and spread the spicy mayonnaise onto the corn cobs. You don’t need too much mayonnaise, but just enough to create a gooey layer of cheese. Crumble some queso fresco or cotija onto a plate. Working one at a time, coat corn in crumbled cheese. I like to press down on the hard parts of the cheese with a spoon. Repeat the same with the other ears.
It’s very simple – the elots are finished. You can season the ears with chili powder, salt, or chopped cilantro, or leave bowls of toppings for people to sprinkle on their own as they see fit. If you live in a family that doesn’t like mayonnaise, try using plain yogurt or sour cream as a glue. I recommend using a pastry brush for this job; This is the easiest way that will prevent you from swallowing mayonnaise. If you don’t have a pastry brush, get one . They only cost a couple of bucks. In the meantime, use your hands. Look, I didn’t say it would be beautiful. If you have them, wear vinyl gloves , and if not, always have soap and water on hand.
Elotes are sweet and salty, with a hint of sourness. The corn never fails to be the main event – the creaminess of the mayonnaise and cheese brings out the sweetness of the kernels. Elotes are best eaten warm immediately after cooking. Luckily, they’re easy to put together and can be enjoyed at any time, and that’s how I spend my summer.
A simple elotes recipe
Ingredients:
-
4 ears corn, shelled and cooked
-
1 tablespoon freshly squeezed lime juice
-
¼ cup mayonnaise
-
½ cup queso fresco (or cotija cheese), crumbled
-
Garnish: salt, chopped cilantro, chili powder, extra lime wedges.
1. In a small bowl, combine lime juice and mayonnaise. Using a pastry brush, coat each ear of corn thoroughly.
2. Add the crumbled queso fresco to a large plate. Working one at a time, roll each cob in the cheese to coat. Repeat with all the corn.
3. Serve corn on a plate or tray with crumbled cheese, chopped cilantro, salt and chili powder on top and lime wedges on the side.