One more word about cooking corn: There is no reason to cook sweet, fresh summer corn for longer than approx. 3 minutes. At this point, it’s sweet and crunchy-tender. Go ahead and these kernels will become tougher and taste stronger.
It’s ideal to cook all of the corn in a single layer, with the water coming up about halfway up the sides of the cobs. But that’s not always practical, especially when cooking a lot of corn at once. If so, use enough water so that the top layer of corn comes up halfway, and toss the corn about halfway through cooking. Stick to visual cues more than cook time – you want the corn to have just lightened its color, and when you prick a pit with your fork it should feel a little crispy but not chewy and chewy.
There is corn on the cob, and then there is still elot, the Mexican street food that takes a simple ear of corn to a whole new level. The creamy coating ensures that the hearty, smoky, and slightly flavorful blend remains a surface to cling to, and the contrast of textures and flavors makes it incredibly satisfying.
Mexican street corn
¼ cup mayonnaise (rapeseed or regular)
2 tablespoons of sour cream
2 teaspoons of lime juice
2 tbsp grated parmesan cheese
1 teaspoon chili powder
¼ teaspoon salt
1/8 teaspoon Chipotle chili powder (for mild heat)
4 ears of freshly peeled corn
Lime wedges (optional)
1. In a large saucepan, bring 2 to 3 inches of water to a boil.
2. Combine mayonnaise, sour cream, and lime juice in a small bowl. Mix the chilli powder, salt and chipotle chilli in a second small bowl.
3. Put the corn in the boiling water and only cook until the corn is light in color, about 3 minutes.
4. Place the corn on a plate and coat the entire surface with the mayonnaise mixture. Sprinkle with the cheese and spice mixture. Serve with lime wedges if you like.