Its a classic for a reason.
It is hands down one of my favorite summertime dishes.
Serve it with steak, hot dogs,carne asadajust about anything.
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One thing I do know: Start with great corn.
The best elote Ive ever had and ever made at home used super fresh sweet corn.
If you might snag some at the farmers market, do it.
Simply Recipes / Laurel Randolph
Regardless, look for plump ears with perky silks that are still yellow/white, not brown.
Otherwise, simply follow the recipe!
Any leftover dressing can be stored in the fridge for up to four days.
My solution: Microwave it first.
This may sound like an extra step,butit saves you time and effort when it comes to shucking.
Use thisextremely handy tipto trim the bottoms of however many ears of corn you plan to cook.
Repeat immediately with the other ears.
While doing this, my grill or grill pan is heating at medium-high heat.
I add the corn and sear it on three to four sides until it browns a bit.
Sauce it up and serve it for a pure taste of summer.
