MEXICAN STREET CORN elotes
In my option, this is the best way to serve corn…period! I buy the crema and cotija cheese at my local Mexican grocery store, Perola Supermarket in Kensington Market, but in a pinch, you can substitute these ingredients.
- 5 corn on the cob, husked and cleaned. Cut into 2-3 pieces each, or left whole
- 1 lime, cut in half
- ½ cup Mexican crema or crème Fraiche
- 150g of Cotija cheese or feta, finely crumbled*
- A shake of Tajin seasoning, Mexican seasoning powder
- ½ lime, cut into small pieces
- If you are leaving the corn whole, I like to skewer the end each piece of corn with a bamboo or metal skewer, making sure it does not go all the way through and there is a long end to grab onto. It makes it easier to hold when it is hot. You can also leave un-skewered.
- Bring a large pot of water to boil, put the corn pieces in it (with the skewers), cover the pot and remove from the heat, let poach for 5 minutes or leave in the water to keep warm.**
- Drain the corn, remove from the water onto a paper towel and blot the water off the corn with the paper towel.
- Rub the limes halves all over the dry corn.
- Using a spoon spread a couple of Tbs. of cream on each corm then sprinkle the crumbled cheese on each piece, sprinkle a little Tajin seasoning and serve with a wedge or lime
- Serve hot!
*crumble the cheese when it is very cold and it is easier to crumble it using a fork.