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Chef Andy: This one is a little cheesy

By Chef Andy Mueller

Owner, kitchen 57

I’ve never really gotten sick of fresh sweet corn slathered in butter and hit with a pinch of salt and fresh cracked pepper, but once in a while I like to switch it up a bit and make Mexican street corn.

Also called elote, Mexican street corn is hugely popular south of the border, but it’s growing in popularity here in the United States and around the world.

It’s basically sweet corn buttered with the addition of a thin layer of mayonnaise, then finished with cotija or parmesan cheese and finished with a sprinkle of cumin, paprika or my choice, smoked paprika and a little of fresh lime juice.

It’s the perfect dish to merge summer with fall, as it captures the brightness of summer with the lime while allowing us to enjoy the abundance of incredible sweet corn you see in many busy corners. of State.

Grilling is the traditional way to make elot, but it is 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 heat the coals than to cook the corn. I usually boil it, but I can get some of that toasty flavor by using smoked paprika to finish the dish.

One of the biggest mistakes many people make is overcooking corn. I’ve seen people put corn in boiling water and cook it for up to 15 minutes, then say, “It’s a little rubbery. Yes, it will be chewy if you cook it for that long. Four to five minutes in boiling water is enough to get crunchy sweet corn. It will be crunchy, sweet, tender and colorful. If you bake it too long, it becomes dull and you will need 16 toothpicks to clean the mess between your teeth.

Try this quick and easy Mexican street corn recipe and take your elite game to the next level!

mexican street corn

In a large pot of boiling water, add:

  • 6 cobs of freshly shelled corn

Cook for four to five minutes at a rolling boil.

Remove the corn with a long pair of tongs and place it on a paper-lined plate to absorb excess water. Spread softened butter to coat each cob. (Chef’s tip: Place a knob or two of butter on a piece of bread and place the cob on top. Fold the sides up and roll the cob in butter).

Using about 1/4 cup mayonnaise, coat each cob evenly with a pastry brush or butter knife. Sprinkle each cob with cotija or Parmesan cheese to lightly coat, sprinkle with smoked paprika and a squeeze of fresh lime.