corn

Elote Corn

Prepares 4 ears of corn

Original recipe from Cookie and Kate

Ingredients

  • 4 ears of grilled corn on the cob

  • ¼ cup mayonnaise

  • 1 ½ tsp lime juice

  • ½ tsp chili powder, plus more for sprinkling

  • Pinch of cayenne pepper (optional, for extra heat)

  • ¼ tsp kosher salt or a pinch of fine salt

  • 2 oz (about ½ cup) finely grated Cotija cheese

  • 2 tbsp finely chopped cilantro

Directions

1. While you’re grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
2. When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it’s going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
3. Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.

Creamy Corn Pasta With Basil

Every year, PHCSA Coordinator Colleen Kestner looks forward to corn season specifically for this pasta. She discovered this Melissa Clark recipe a few years ago as a way to use up the mid-season bounty of corn, but now can’t wait for it every year. It satisfies the creaminess and smokiness of a carbonara but with a fresh summer twist.

Creamy Corn Pasta with Basil

by Melissa Clark for the New York Times

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Serves 3-4

  • 12 ounces dry orecchiette or farfalle

  • 4 ounces of pancetta or bacon, diced (optional)

  • 1 tablespoon olive oil, plus more for drizzling (skip if using pancetta or bacon)

  • 1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)

  • 2 large ears corn, shucked and kernels removed (2 cups kernels)

  • ½ teaspoon ground black pepper, more for serving

  • 3 tablespoons unsalted butter

  • ½ cup grated Parmesan cheese, more to taste

  • ⅓ cup torn basil or mint, more for garnish

  • ¼ teaspoon red pepper flakes, or to taste

  • Fresh lemon juice, as needed

  • Fine sea salt

PREPARATION

  1. Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.

  2. Meanwhile, sautée pancetta or bacon until crispy, if using, then remove from pan and set aside, leaving rendered fat in pan. If not, heat oil in large sauté pan over medium heat. Add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.

  3. Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.

  4. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the pancetta (if using), the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.