Ahh, summer. Along with perfect sunny weekends, outdoor dining and fabulous evening stroll weather, summer produce is one of my favorite things about this season! And topping my list of faves is super sweet summer corn. When picked at its peak, summer corn is amazingly flavorful and tender. I usually just steam corn in an inch of water for 3-4 minutes. The results are delectable!
This past weekend, I decided to spice up my corn on the cob, literally. As a big fan of elote, or Mexican corn on the cob, I tried to recreate this cheesy, buttery concoction in my tiny apartment kitchen. I used:
- 3 ears of corn
- Parmesan cheese (if you can find cotija cheese, even better!)
- Chili Powder
1. Preheat oven to 350 degrees. Place corn in foil-lined dish and bake for 10-11 minutes.
2. Slather baked corn with butter, mayo, cheese, and chili powder. Serve with lime.
These was deeeeelish! I wish I had cotija cheese on hand, but Parmesan worked in a pinch. To really turn up the heat, add more chili powder! Enjoy!
Have you had elote before?