As you walk through the produce section of your local grocery store, you might be delighted to spot the latest seasonal offering: fresh sweet corn! Well fine, you can fine bagged sweet corn year round, so maybe it isn’t as exciting as strawberry or fig season, but you can’t beat fresh! When I think of fresh corn in the summer, my mind always goes to corn on the cob. The best version to me is definitely Mexican street corn, or ‘elote!’ The sound of the elotero honking his horn and the feeling of holding onto the wooden skewer as I tried to not make a mess of my elote as I walked home from school or church are core childhood memories for me. 

This is a really simple recipe in terms of ingredients, prep, and cook time. You can cook your corn over a grill/open flame or boil if you prefer, but for simplicity, we will be cooking over a pan. This recipe is for six portions since I wrote it for my cooking class in Hiwasa, so adjust as necessary for the amount of people you’ll be feeding!