By Chef Andy Mueller
Owner, Galley 57
I never really get sick of fresh sweet corn slathered in butter and hit with a pinch of salt and fresh cracked pepper, but every now and then I like to switch it up a bit and make Mexican street corn.
Also called elote, Mexican street corn is very popular south of the border, but it’s gaining in popularity here in the U.S. and around the world.
It’s basically buttered sweet corn with the addition of a thin coating of mayonnaise, then finished with cotija or parmesan cheese and finished with either a dash of cumin, paprika or my choice, smoked paprika and a splash of fresh lime juice.
It’s the perfect dish to merge summer with fall, as it captures the brightness of summer with the lime yet allows us to enjoy the abundance of incredible sweet corn you see on many busy corners throughout the state.
Grilling is the traditional way of making elote, but it’s not required. Sometimes I don’t want to mess with the grill if all I’m making is Mexican street corn – it takes longer to get the coals hot than it does to actually cook the corn. I usually boil it, but I’m able to get a bit of that grilled flavor by using smoked paprika to finish the dish.
One of the biggest mistakes I see a lot of people make is overcooking the corn. I’ve witnessed people submerge the corn in boiling water and cook it for up to 15 minutes, then say, “It’s a little chewy.” Yes it will be chewy if you cook it that long. Four to five minutes in boiling water is all you need for crunchy sweet corn. It will be crunchy, sweet, tender and brightly colored. If you cook it too long, it turns dull in color and you’ll need 16 toothpicks to clean up the mess between your teeth.
Try this quick and easy Mexican street corn recipe and take your elote game to the next level!
Mexican Street Corn
In a large pot of boiling water, add:
- 6 ears freshly shucked corn on the cob
Cook for four to five minutes in a rolling boil.
Remove the corn with a long pair of tongs and place on a paper-lined plate to absorb excess water. Spread softened butter to coat each cob. (Chef’s tip: Place a pat or two of butter on a piece of bread and place the cob on top. Fold the sides upward and roll the cob in the butter).
Using about 1/4 cup mayonnaise, coat each cob evenly using a brush or a butter knife. Sprinkle each cob with cotija or parmesan cheese to lightly coat, sprinkle with smoked paprika and a squeeze of fresh lime.
Enjoy!