If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
A Money-Saving Kitchen
Yes, it is possible! Let's get organized
Ways to a money-saving kitchen.
The Hudson Valley's where it's at.
Alice Waters's favorite tools.
Cilantro lovers, take note.
Get your shine on.