Mexican

Pati Jinich's Crazy Street Corn

July  3, 2013

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

Serves 6

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

See the full recipe (and save and print it) here.

Photo by Penny De Los Santos

4 Comments

checker July 3, 2013
Pati, a very sincere thank you for the Wildcard pick! I was planning crab cakes for the Independence Day holiday and I think this might be a perfect side to accompany the dish. I hope to make it to one of your classes someday! Thank You!
 
carswell July 3, 2013
I've always wanted to try this. <br /><br />A combination of dijon mustard, smoked hot paprika, lime juice and salt is what I usually do.
 
Regine July 3, 2013
I eat this all the time. I brush my corn (which I usually bake inside my oven, maybe at 450 degrees and the last minutes on "Hi Broil")with mayo, and then roll it into the cheese (crumbled on a plate), and I then sprinkle it with cilantro and some lime juice. No need for salt since the cheese is salty enough. I love love love this dish!
 
Regine July 3, 2013
I eat this all the time. I brush my corn (which I usually bake inside oven) with mayo, and then I roll it on a plate loaded with crumbled queso fresco, and then I sprinkle some cilantro and lime juice. No need for salt since the cheese is salty enough. I LOVE LOVE LOVE IT!