If you live in Omaha, you must go to the Farmer’s Market in Aksarben and pray that the sweet corn lady is there making Elote. Kumy and I had gotten one, and quickly realized that there was no way we were willing to share. (Okay, so there was no way I was willing to share, and I ran back to get another.)
There is nothing better than sweet corn that’s just been picked, quickly boiled and slathered with mayo, fresh lime, parmesan and Tajin Seasoning. This is a version that I make at home. Tajin seasoning is tart, salty, not super hot and easily available in Mexican markets and online. You can make traditional Elote using ears of corn or make a casserole using frozen sweet corn. It’s delicious either way!
6 ears of corn, freshly shucked and washed (or 24 oz frozen sweet corn for a casserole)
1/4 cup Mexican mayonnaise (or use regular mayonnaise with a good squeeze of lime in it.)
1/4 cup sour cream
1/2 cup Cotija cheese (or parmesan in a pinch)
1/2 tsp Tajin seasoning
1 clove garlic crushed, or 1/2 tsp garlic powder
1/4 cup Cilantro, chopped pretty fine
Juice of 1/2 lime
For traditional Elote corn on the cob:
Mix crema ingredients in a bowl.
Cook corn by boiling in unsalted water or grilling. Slather the corn with the crema, and sprinkle with extra cotija and dust with tajin seasoning.
For Elote casserole:
Mix all ingredients except Cilantro in a bowl and pour out into a baking dish. Baked uncovered at 350 degrees for 30 minutes.
Garnish with chopped Cilantro and an extra sprinkle of Tajin seasoning.