Elote Recipe

How to Choose the Best Corn on the Cob

Selecting the perfect corn is essential for a successful preparation. Here are the key aspects to choose the best corn:

Signs of Freshness

A fresh corn should:

Feel heavy for its size, indicating it's well hydrated and its kernels are well developed.
Have a sweet and fresh aroma, characteristic of freshly harvested corn without strange odors.
Show no brown or black spots, as these are signs of deterioration or disease.
Be free from worms or holes, which ensures the corn is healthy and fit for consumption.

Visual Characteristics

Fresh corn should have bright green husks that fit tightly around the corn. The husks should feel moist and fresh to the touch, not dry or yellowish. The corn silk (tassels) should be dark brown or golden, silky, and slightly sticky.

Kernel Condition

When pulling back the husks slightly to check, the kernels should:

Look plump and bright, indicating they're at their peak ripeness and full of nutrients.
Be tightly packed together, with no empty spaces that might indicate dehydration or lack of development.
Have a uniform color, either golden yellow or creamy white, without spots or discoloration.
Release a milky liquid when pressed with your fingernail, a clear sign of ideal freshness and juiciness.

Ideal Season

The best corn can be found during summer, especially between July and September, when they're at their peak ripeness.

Is it Better to Boil or Grill Corn on the Cob?

Both methods have their specific advantages, so I'll explain the characteristics of each one to help you choose according to your preferences:

Boiling

Boiled corn better preserves its vitamins and minerals, especially B-complex vitamins, making it a more nutritious option for those looking to preserve these nutrients.
Cooking time is 15-20 minutes to achieve soft but firm kernels, allowing the corn to maintain its characteristic texture.
For optimal results, it's recommended to add a pinch of salt to the water and let it rest for 10 minutes after cooking, which significantly improves the flavor.

Grilling

Provides a unique smoky flavor and more intense texture, creating a completely different culinary experience from boiling.
Better preserves nutrients than water cooking, maintaining more flavor and nutritional properties of the corn.
Cooking time is 15-25 minutes, turning them every 5 minutes for uniform cooking and perfect browning.
Can be grilled with husks to maintain moisture or without them for direct browning, depending on the result you're looking for.

Tips for Each Method

For Boiling:

Use a pot with enough water to cover the corn, ensuring uniform and complete cooking.
Add epazote for traditional flavor, bringing an authentic Mexican touch to the dish.
The corn is ready when pressing the top feels soft but maintains its characteristic firmness.

For Grilling:

Soak the corn in water for 15 minutes before grilling, which helps maintain moisture during cooking.
Brush with avocado oil for better browning, achieving a more appetizing appearance and richer flavor.
The coals should be at medium-high temperature, allowing uniform cooking without burning the exterior.

The Best Cheeses for Mexican Street Corn

Selecting the right cheese is essential to achieve that authentic flavor in your corn. Here are the best options ordered by traditional preference:

Traditional Cheeses

Cotija cheese: The king of corn cheeses, it has an intense salty flavor and a texture that crumbles perfectly over hot corn.
Queso fresco: Provides a mild and fresh flavor, ideal for those who prefer a more subtle and less salty touch.
Shredded Oaxaca cheese: Perfect for gratinating due to its excellent melting capacity and mild flavor.

Modern Alternatives

Parmesan cheese: An international option that provides a salty and umami flavor similar to cotija.
Crumbled feta cheese: Offers a salty and creamy touch, being an excellent alternative to cotija.
Shredded Mexican manchego: Ideal for gratinating and providing a more intense flavor.

Usage Tips

Grate or crumble the cheese just before using it to maintain its freshness.
If you're going to gratinate, use cheeses with good melting capacity like Oaxaca or manchego.
Combine different cheeses to create more complex flavor profiles.

Essential Ingredients

To prepare delicious Mexican street corn, you'll need fresh, quality ingredients. This recipe yields 6 servings and combines the boiling method with a final gratinating step.

Fresh corn: 6 pieces - Select tender and juicy corn for better texture and flavor.
Water: 3 liters - For boiling the corn and achieving uniform cooking.
Salt: 2 tablespoons - To season the cooking water and enhance the natural corn flavor.
Epazote: 3 sprigs - To add traditional Mexican flavor during cooking.
Mayonnaise: 1 cup - To create a creamy base that helps other ingredients adhere.
Mexican cream: 1 cup - To provide creaminess and a characteristic touch of acidity.
Cotija cheese: 1 cup - For gratinating and adding traditional salty flavor.
Chili powder: 2 tablespoons - To add characteristic spiciness.
Limes: 3 pieces - To add acidity and enhance all flavors.
Butter: 1/2 cup - To spread before gratinating and add flavor.
Fine salt: To taste - To adjust the final seasoning of the dish.

How to Make Mexican Street Corn Step by Step

This recipe combines the traditional boiling method with a final gratinating step that enhances all flavors. Following these steps, you'll achieve perfectly cooked and deliciously gratinated corn.

Step 1: Initial Preparation

Carefully wash the 6 corn cobs under running water, removing any loose or damaged husks and ensuring they're free of impurities, keeping the inner husks attached to the corn.
Prepare a large pot with 3 liters of water and 2 tablespoons of salt, adding 3 sprigs of epazote to infuse the water.

Step 2: Base Cooking

When the water is boiling, reduce to medium heat, carefully add the corn and cook for exactly 30 minutes until the kernels are tender but firm.
Turn off the heat and let the corn rest in the hot water for an additional 15 minutes to achieve perfect texture.

Step 3: Preparation for Gratinating

Preheat the oven to 180°C while mixing 1 cup of mayonnaise with 1 cup of Mexican cream in a bowl until obtaining a homogeneous mixture.
Melt 1/2 cup of butter and set aside for brushing the corn before gratinating.

Step 4: Assembly

Remove the corn from the water with tongs and let them rest on paper towels for 5 minutes to remove excess water.
Generously spread each corn with the mayonnaise and cream mixture, making sure to cover all kernels uniformly.
Brush each corn with melted butter to add more flavor and help with gratinating.

Step 5: Final Gratinating

Generously sprinkle the cup of cotija cheese over each corn and place them on a baking sheet.
Bake for 8-10 minutes or until the cheese melts and begins to brown slightly.

Step 6: Final Presentation

Remove from the oven and immediately sprinkle with 2 tablespoons of chili powder to taste.
Serve hot with 3 limes cut into wedges and additional fine salt for everyone to adjust to taste.

And done! These gratinated corn cobs are perfect for any occasion, combining the tradition of boiled corn with a special gratinated touch. Serve them immediately to enjoy all their texture and flavor.

How to Prevent Corn from Getting Hard After Cooking

To ensure your corn maintains a soft and pleasant texture after cooking, follow these proven tips:

During Cooking

Keep the inner husks attached to the corn during cooking, as they help preserve moisture and natural flavor.
Use enough water to completely cover the corn, preventing any parts from remaining uncooked.
Add a tablespoon of salt to the cooking water to enhance flavor and improve texture.

Time and Temperature

Cook the corn over medium heat after the water boils, for exactly 30 minutes.
After cooking, turn off the heat and let the corn rest in the hot water for an additional 15 minutes.
Avoid cooking the corn longer than recommended, as this can affect its texture.

Additional Ingredients

Add epazote or pericón to the cooking water to add flavor and help maintain texture.
You can use a pinch of baking soda in the water to help soften the kernels.
If you want a sweet touch, add half a teaspoon of sugar to the cooking water.

Traditional Sauces and Dressings for Mexican Street Corn

Sauces and dressings are essential to enhance the flavor of street corn. Here are the most popular options:

Traditional Creamy Sauce

Mix equal parts mayonnaise and Mexican cream, creating a perfect base to bind other condiments and provide a smooth, unctuous texture.
You can add a touch of liquid hot sauce to give more flavor and an attractive color, plus add a subtle spicy touch.
Fresh lime juice is essential to balance the creaminess and add a touch of acidity that enhances all flavors.

Chipotle Sauce

Combine Greek yogurt with chipotle peppers in adobo, garlic, and lime juice to create a creamy sauce with a distinctive smoky touch.
Blend all ingredients until achieving a smooth and creamy consistency, ensuring the chipotle is completely integrated.
This version provides a balanced smoky and spicy touch that perfectly complements the natural sweetness of corn.

Cheese Sauce

Mix grated cotija cheese with chili powder to create a salty and spicy combination that perfectly adheres to the corn.
Add a pinch of salt to enhance the flavors and achieve the perfect balance between cheese and spices.
You can incorporate some chopped cilantro to add freshness and an additional aromatic touch.

Peanut Dressing

Combine Mexican cream with unsalted ground peanuts to create a creamy sauce with unique texture and deep flavor.
Add liquid seasoning to give depth to the flavor and enhance the natural salty touch of peanuts.
This variant provides a unique and creamy touch with additional protein, perfect for those looking for more substance.

Traditional Spicy Sauce

Mix chili powder (to taste) with liquid hot sauce to create a spicy base that perfectly adheres to the corn.
Incorporate lime juice until reaching the desired consistency, balancing acidity with spiciness.
Adjust the spice level according to personal preferences, using different types of chili powder.

Proper Storage and Preservation of Mexican Street Corn

To keep your boiled and gratinated corn in optimal condition, follow these specific recommendations:

In the Refrigerator

Place the boiled and gratinated corn in an airtight plastic or glass container to maintain moisture, at a temperature between 35°F and 39°F (2°C and 4°C).
Consume the corn within the first 5 days to enjoy its best flavor and texture.
Avoid storing them with condiments as they can become too moist and lose texture.

In the Freezer

Let the corn cool completely before freezing to prevent frost formation.
Wrap them individually in aluminum foil and then place them in an airtight freezer bag at 0°F (-18°C).
Remove as much air as possible from the bag to prevent freezer burn.

Important Tips

Don't store the corn while still hot, as condensation can affect their texture.
If you plan to reheat them, sprinkle them with a little water before heating to maintain moisture.
For best results, consume frozen corn within the first 3 months.

Reheating

To reheat, use the oven at 350°F (180°C) for 5-7 minutes to maintain the crispy gratinated texture.
If using microwave, cover them with a lid or plastic wrap to maintain moisture.
Avoid reheating more than once, as they can lose flavor and texture.

Frequently Asked Questions (FAQs)

Q: How long should I boil the corn?

A: The ideal cooking time is 30 minutes over medium heat after the water boils, followed by a 15-minute rest in the hot water to achieve a perfect texture.

Q: What type of cheese is best to use?

A: Cotija cheese is the traditional choice for its intense salty flavor, but you can also use queso fresco or parmesan as alternatives that offer similar textures and flavors.

Q: Can I prepare it with frozen corn?

A: While it's possible to use frozen corn, fresh corn is recommended for better flavor and texture, as frozen corn can lose sweetness and firmness.

Q: What's the best way to gratinate the corn?

A: Preheat the oven to 350°F (180°C), spread the corn with the mayonnaise and cream mixture, sprinkle plenty of cheese, and bake for 8-10 minutes until the cheese melts and browns slightly.