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This weekend I fired up the grill and had the first corn of the season. Nothing like urban homesteading some city corn! Just picked off the stalk, it’s so sweet and fresh, it can be eaten raw. But to really savor it, I made the elote I used to eat all the time when I lived in Mexico. A super simple and delicious recipe that is basically a sprinkle of Artisanal Soy kimchee salt that sticks to a tangy, creamy medium like crema, creme fraiche or sour cream. Sour cream tends to get runnier when slathered on hot corn, but this is not white table cloth food anyway. I ate on the porch, watching sweet city life unfold. Elote puts the warmth and heat of summer in your belly.
Ingredients: (makes 1 elote but you’ll want more!)
1 big ear of corn
2 TB slather of crema, creme fraiche, or sour cream
Generous sprinkle of Artisanal Soy Kimchee Salt
Shuck the corn, leaving the end stalk on the cob to use as a handle. Grill the corn on a hot grill or cast iron griddle just until slightly charred, about 5 minutes each side, turning so it gets cooked all over. Slather your choice of creamy goodness and sprinkle with kimchee salt. Use the built-in corn handle to pick it up, and start chomping!
