Eating corn on the cob every summer is one of my fonder childhood memories.
Indeed, its so great that butter and salt are more like spare accessories rather than necessities.
Elotes are humble ears of corn, but dressed to the nines.
Its a Mexican dish prepared with simple ingredients that have a big impact on flavor.
Obviously youll get some added flavors with grilling, but boiling and steaming are far gentler methods.
I prefer boiling because I usually make small batches and its easy to avoid overcooking them.
After the corn is finished, lay it out on a wire rack to cool.
This will also give it a chance to dry off if you used a watery cooking method.
Squeeze lime juice into a bowl and add some mayonnaise.
Use a pastry brush to mix them together and paint the tangy mayo all over the corn cobs.
You dont need too much mayo, but enough to build an adhesive layer for the cheese.
Crumble some queso fresco, or cotija, onto a plate.
Working one at a time, roll the corn in the crumbled cheese.
I like to use a spoon to press the cheese on stubborn sections.
Repeat with the other ears.
Its as simple as thatthe elotes are finished.
If you live in a mayo-averse household, try using plain yogurt or sour cream as your glue.
If you dont have a pastry brush,get one.
Theyre only a couple bucks.
Until then, use your hands.
Listen, I didnt say it would be pretty.
Elotes are sweet and salty, with a breath of acidity.
Elotes are best eaten warm and the moment theyre prepared.
In a small bowl, mix the lime juice with the mayonnaise.
Use a pastry brush to thoroughly coat each ear of corn.
Add the crumbled queso fresco to a large plate.
Working one at a time, roll each cob in the cheese to coat.
Repeat this with all of the corn.
