Eating corn on the cob every summer is one of my fonder childhood memories. I grew up in New Jersey, and although no one likes to hear nice things about the place, it produces some excellent sweet corn. Indeed, it’s so great that butter and salt are more like spare accessories rather than necessities. But occasionally, perfection can be elevated, and elotes are an excellent way to turn your summer corn into a grand event.
Elotes are humble ears of corn, but dressed to the nines. It’s a Mexican dish prepared with simple ingredients that have a big impact on flavor. You can grill the corn, steam or boil it, and while you’ll find recipes that recommend one over the other, it’s really up to your preference. Obviously you’ll get some added flavors with grilling, but boiling and steaming are far gentler methods. I prefer boiling because I usually make small batches and it’s easy to avoid overcooking them.
Cook as many ears of corn as you’d like in whatever style you like. After the corn is finished, lay it out on a wire rack to cool. This will also give it a chance to dry off if you used a watery cooking method. Squeeze lime juice into a bowl and add some mayonnaise. Use a pastry brush to mix them together and paint the tangy mayo all over the corn cobs. You don’t need too much mayo, but enough to build an adhesive layer for the cheese. Crumble some queso fresco, or cotija, onto a plate. Working one at a time, roll the corn in the crumbled cheese. I like to use a spoon to press the cheese on stubborn sections. Repeat with the other ears.
It’s as simple as that—the elotes are finished. You can finish off the ears with some chili powder, salt, or chopped cilantro, or leave bowls of toppings out for folks to top their own according to preference. If you live in a mayo-averse household, try using plain yogurt or sour cream as your glue. I recommend using a pastry brush for this job; it’s the easiest and prevents you from globbing on the mayo. If you don’t have a pastry brush, get one. They’re only a couple bucks. Until then, use your hands. Listen, I didn’t say it would be pretty. If you have them, don some vinyl gloves, but if you don’t, there’s always soap and water to look forward to.
Elotes are sweet and salty, with a breath of acidity. The corn never stops being the main event—in fact, the creamy effect of the mayo and cheese highlight the sweetness of the kernels. Elotes are best eaten warm and the moment they’re prepared. Luckily, they’re easy to put together and enjoy even on a moment's notice, which is exactly how I spend my summers.
Ingredients:
4 ears of corn, shucked and cooked
1 tablespoon fresh lime juice
¼ cup mayonnaise
½ cup queso fresco (or cotija cheese), crumbled
Garnishes: salt, chopped cilantro, chili powder, extra lime wedges
1. In a small bowl, mix the lime juice with the mayonnaise. Use a pastry brush to thoroughly coat each ear of corn.
2. Add the crumbled queso fresco to a large plate. Working one at a time, roll each cob in the cheese to coat. Repeat this with all of the corn.
3. Serve the corn on a plate or platter topped off with more crumbled cheese, chopped cilantro, salt, and chili powder with lime wedges on the side.
