All right, corn on the cob season is well and over (It’s mid-October as I write this) and I have always been honest about the fact that I neglect this poor little blog. But I was going through my photos on my phone the other day and thought “hey, I should maybe post a few recipes before the end of the year.” So here we are!
Y’all, I love corn on the cob. I like kernel corn, but that’s more of an “oh cool, I can add it to a dish” and not “yay corn kernels I’m gonna eat a big bowl of ’em!” Corn on the cob, though, is a favorite of mine. It’s so perfect for grilling during the summer, it’s fun to eat, I mean … what more could you ask for?
Well, how about you slather it with a delicious crema and coat it in crumbled cheese? I discovered elotes many years ago at … I dunno, one Mexican restaurant or another, and they have quickly become a thing I actively search for. They’re typically a street food, and they’re delicious. I won’t even pretend that my version is anywhere near authentic, but I’m fond of it, so let’s get to it!
- corn on the cob, shucked
- lime juice
- sour cream
- something in the soft fresh cheese family: traditionally it would be cotija, I also often use queso blanco or queso fresco.
- chili powder, cumin, salt, pepper, garlic powder
- oil (I generally prefer EVOO but feel free to use vegetable or canola oil) [only if you’re roasting or grilling your corn]
- Uh… cook your corn. I favor grilling because I haven’t got the patience to boil a big honkin’ pot of water, but however you want to make your corn “Not Raw” is fine.
- Meanwhile, mix equal parts sour cream and mayo together, and add lime juice and seasonings until it tastes awesome.
- Crumble or shred your cheese.
- When the corn comes out or off the heat, you have two options:
- Option 1: Roll your corn in first the crema and then the cheese.
- Option 2, slightly less messy: Plop your corn on a plate and spoon the crema and cheese over it.
- Top with more chili powder/cumin, if desired.
- Grab several napkins and and chow down!
If you’re not a fan of corn on the cob, this is absolutely also great with corn kernels – then you can mix everything together into a bowl of gooey creamy deliciousness, and honestly I wouldn’t say no to that either.
I’ll be impatiently waiting for corn season to roll around again next summer!