With the warm months here, it means my Indiana shows a bit more–and by that, I mean whole meals of just corn on the cob. Corn, butter, salt. However, since moving to Chicago, I was introduced to this very tasty version called Elote.
Basically, Elote is sometimes known as “Mexican Corn on the Cob”… I was first introduced to it a few summers ago while having a barbecue at the lake. I’ve seen a few carts around town that sell it, as well as the little Mexican restaurant down the street from me. Now, some places/people will call what I made Elote con Creme, but this really isn’t a creamed corn.
I’ll give you the how to for on and off the cob in this recipe.
Corn on the cob (or ~1 cup/can corn)
~ 1 tablespoon Mayo
grated Parmesan or Cotija cheese
Fresh squeeze lime juice
Cumin, or whatever spices strike your fancy
The How To:
1) Cook your corn. I grew up using the microwave, rather than boiling. Just take the corn, still in the husk, wrap a towel around it (especially if it’s not in the husk), then microwave it for ~3 minutes. Nay-sayers can boo-hoo this, but trust me, it’s just as good and pretty easy.
1B) Remove the husk if you corn still had it.
2) Cut the corn off the cob, put in a bowl.
3) Stir in a tiny bit of butter (probably less than a tablespoon), in fact you can skip this if you really want. Stir in your mayo, cheese, and spices.
On the Cob:
2) Smear a little butter on your cob. (ha!)
3) Do a nice thin to moderate level of mayo on your corn. Whatever you’re comfortable with.
4) Sprinkle with cheese. Sprinkle with spices. Enjoy!
On the cob, it’s a little messy. But still just as good. I also recommend grilling your corn rather than nuking or boiling it. If you’re doing this grilled, use the husk as a handle, because you’ll need it!