Ingredients
- 6 fresh ears of corn husked and rinsed
- unsalted butter to taste
- mayonnaise to taste
- 1 cup crumbled queso cotija or queso fresco or to taste
- 1 lime or to taste
- kosher or sea salt to taste
- Dried ground chile like piquín or a mix
To Prepare
- To cook the corn, you can grill it or boil it. To grill, brush the ears of corn with a bit of oil. Place them over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning every 3 minutes until all the corn is done, anywhere from 9 to 12 minutes total. Remove from the heat. You can also cook the corn it in boiling water until soft and cooked, less than ten minutes.
- Once cooked, stick the corn on corn holders or a wooden stick. Choose your toppings! Traditionally in Mexico, we: spread butter, then a layer of mayonnaise, coat thoroughly with crumbled cheese, sprinkle with salt and ground chile and finally, drizzle with freshly-squeezed lime juice.
Comments
36comments inCrazy Corn
Joann firsdon
Jul 13
I am guessing this is the same thing as street corn. I want to try this I had corn from a vendor in Guadalajara and it was really good. I was about 10, now I am 75 years old. Never forgot that corn.
Pati Jinich
Jul 25
You are correct Joann, this is my take on street corn. Enjoy!
JayMoNoVa
Jun 07
Be still my heart. Made this last night to accompany steaks on the grill, baked potatoes, a tomato cucumber onion salad, and a frosty-cold pint of Bold Mariner Brewing’s “CPO IPA.”
The Crazy Corn recipe was 1) easy and 2) pure que rico! If I smoked, I would have lit up afterwards. My taste buds are still talking about it. The once basic ear of corn, in my world, will never be the same.
Can anyone think of a PJ recipe that isnt awesome? I can’t.
Endless gratitude for turning me into a food maniac.
Pati Jinich
Jun 07
You are so sweet Jay, so glad you liked the corn, yay!
Ava
May 12
We r makeing it with reg sour cream and parmesan cheese , mayo , chili powder and lime
Pati Jinich
May 23
Sounds like a good idea to me, but mayo is traditional in Mexico and I like it better like that 🙂
Bjones9942
Aug 19
If you’re in México you can order elote, or esquina (aka elote en vaso, or elote in a cup) from a street vendor. Note that sweet corn is not used, so you’ll get a totally different texture and flavor. Typical toppings are mayo, butter, cheese, Méxican crema, chili powder, and lime. Very popular and it’s an item that’s pretty consistent no matter where you are. ¡Provecho!
Pati Jinich
Aug 20
It’s one of my favorite things to get!
Linda
Aug 24
I love this corn. Would love ideas on what to serve with it to make a complete lunch or dinner.
Pati
Aug 26
So many things would be great…like: https://patijinich.com/pati_2020/recipe/chicken-flautas/ or any of my enchilada or taco recipes…or a salad.
Peter
Aug 14
Hi Pati
Made these for my kids and they were a hit.
Thanks
Pati
Aug 15
That’s awesome, Peter! I hope you and your kids enjoy many more recipes.
Linda Kerwin
Aug 08
I love this corn. It is so delicious. My husband liked it too. The combination of all the ingredients is perfetto! Thank you
I can’t wait to serve it to other people. And its so easy, and really you could call it a meal. Try it, you’ll love it!
Pati
Aug 09
Oh I hope everyone likes it, Linda!
Lilian Carrera
Jul 26
Espero q se divierta y disfruten cada momento con sus hijos flicidades
Pati
Jul 30
Mil gracias, Lilian!
Rosanna
Jul 25
I have to admit I have never had ‘Crazy Corn’. Originally from, New England, our go to food is seafood: crunchy fish sandwiches with tartar sauce, clam cakes and fried clams (Yummy and awesome).
Like you, one has to find the time to wind down and reflect. Therefore I will be making that corn. In addition, I have no excuse not to…living in Cali. Enjoy your summer.
Pati
Jul 26
So happy to hear you will be making this corn, Rosanna! Have a great summer too.
Carol
Jul 24
The best corn ever.
Thank you for your wonderful receipes.
Pati
Jul 25
Thank YOU Carol.
Carol A. Johnson
Jul 24
I love these! They have become a family favorite – with all the fresh corn available in the market. I turn the mayo, cotija, and spices into a sauce. I add some heat with a hot sauce (I like Louisiana) and some chopped cilantro for color. I slather it all over the corn and go. Messy, but delish! So glad you have a new season coming up, Pati. Hola!
Pati
Aug 01
Louisiana hot sauce is really good, Carol! And I’m so excited to bring you the new season.
Lidia Sandoval
Jul 24
Paty, tienes una pagina en español???, tus comidas son muy ricas, pero necesito entender bien tus recetas, muchísimas gracias 😊 Dios te bendiga 😊
Pati
Jul 27
Si todo mi sito es en español..https://patijinich.com/pati_2020/es/ …y los elotes https://patijinich.com/pati_2020/es/recipe/elotes-callejeros/
Lisa Smith
Jul 24
Yum! Pati everything you make looks so delicious! Plus when I make your recipes they always turn out sooo good! Thank you Pati you’re the BEST!
Pati
Jul 25
Aww thank you Lisa!
Nazca Villarreal
Jul 24
In Laredo Mexico we eat the corn with mayo,Limon, parmesan,or crema instead of mayo and tarin that is for fruits. It is spicy and sweet.
Pati
Jul 26
So yum, Nazca!
Jimfoto
Jul 23
This is my favorite way to eat corn ; this exact recipe less the butter. Great stuff!
Pati
Jul 24
Thank you!
Carlos J. Vargas V.
Jul 23
Mmmmmm. me quedaron muy ricos gracias Pati
Pati
Jul 23
Gracias, Carlos!
Archie Carr III (Chuck)
Jul 23
Yes. From your first book. Exciting recipe. Glad you are working on a third book!!!!
Chuck
Pati
Jul 23
Thanks Chuck!
Ruby
Jul 23
I love elote! I just had an ear from a vendor & was wondering about the cheese & chili. thanks!
Pati
Jul 23
Oh I hope you have fun making these at home, Ruby!