Our guest editor this week is Pati Jinich, authority on Mexican cooking and author of Pati's Mexican Table. She'll be sharing a week's worth of recipes, choosing a Wildcard winner, answering our questions, and giving away a few copies of her book.
Today, Pati takes Elote, the famous Mexican street food, and brings it straight to your kitchen.
Messy goodness on a stick. That’s what this is. Crunchy, juicy, sweet corn slathered in butter and mayo, coated in crumbled queso fresco, sprinkled with chile powder and salt, and drizzled with lime juice: it is one of those ubiquitous street foods of Mexico. I stalk street corn vendors when I am in Mexico, and my kids do exactly the same thing. To keep us all out of jail, I give them a hit of the "crazy corn" at home. Though my boys tend to have radically different preferences, this is one where their preferences clearly align: they want everything on there. When you serve it, just lay out all the garnishes -- and lots of napkins -- and let them go.
Crazy Street Corn
6 fresh ears of corn, husked and rinsed
1 tablespoon vegetable oil, if grilling
Unsalted butter, to taste
Mayonnaise, to taste
1 cup crumbled queso fresco, Cotija, farmer’s cheese, or mild feta
Kosher or coarse sea salt, to taste
Dried ground chile, such as piquín, ancho, chipotle, or a Mexican mix
3 limes, halved, for squeezing on top
Photo by Penny De Los Santos
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