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This recipe is no recipe at all, it’s merely a suggestion. In other words, if you like to ad-lib in the kitchen and subscribe to the “cooking isn’t rocket science philosophy,” this non-recipe is for you. 

Few things rival a simply cooked ear of fresh summer corn. When it’s good, it doesn’t even have to be dressed in much at all. But, at least once during the summer months, while we keep a steady stream of corn coming into the kitchen, I like to prepare Elote, or Mexican street corn.  

There are different variations. Some say the corn needs to be cooked strictly through boiling. Others head right to the grill or even roast it. With some testing, I found the perfect middle ground serves up the most flavorful and textural appeal while cutting down on any