Note: This is my most delicious and involved method of making corn on the cob. If you don't have the time, equipment, or good weather needed to grill the corn, just shuck it and microwave it or boil it on the stove, then proceed with the toppings. The same flavorings can be used on cooked canned, frozen or fresh corn kernels off the cob. I often sautee the corn in a hot pan with a little oil to char it slightly, then mix it in a bowl with the rest of the ingredients. That version is called esquites.
ELOTES (Mexican Corn on the Cob)
Serves 6Preparation time: 1 hour 10 minutes
6 cobs of corn, husks on
4 tbsp. butter
1/2 cup mayonnaise
1 lime, juiced
1/2 cup cotija or queso fresco, crumbled (may use grated parmesan)
chili powder, salt, and cayenne pepper to taste, or Tajin Clasico Seasoning (*see note below)
Grill method: Pre-heat grill to medium-high. Soak the cobs of corn, husks on, for 30 minutes. Grill cobs, husks on, for about 20 minutes, covered, turning halfway through. The husks will be charred. Remove cobs from grill and carefully shuck, using gloves, or set the corn aside until it is cool enough to shuck. Husks may be removed, or may remain to be used as a "handle". Other cooking method: If you don't have the time, equipment, or weather to grill, just shuck the corn and cook it corn in a pot of boiling water on the stove.
While corn is cooking, mix the mayonnaise and the lime juice in a small bowl. In another bowl, mix the remaining seasonings (or leave unmixed and allow diners to season their own corn). Roll shucked corn cobs in butter, and return to grill. Cook until golden brown, turning frequently. Remove corn from grill and spread with mayonnaise mixture, then roll in cheese. Sprinkle with dry seasonings to taste.
My brother-in-law spent two years in Brazil, and brought back this recipe for limeade. We often request it for family gatherings.
Preparation time: 10 minutes
8 cups cold water
2 Tbsp. powdered milk
Juice of 6 to 8 limes
Sugar to taste (about 1 1/2 cups)
Mix powdered milk with water in large pitcher. Add lime juice and sugar to taste, stir well to combine. Chill and/or serve over ice.
Have you tried this Mexican seasoning, called Tajin? It's a mix of salt, chilies, and dehydrated lime, and it's so good on any number of things, including elote. It's often used as a fruit seasoning on mangoes, pineapple, etc., adding a savory new dimension to sweet fruits. If you see Tajin in your store, grab a bottle and try it out! You can also get in from Amazon here.
I hope you enjoy these recipes. What tastes like summer to you?