Simple things need care.
I’ve learned in the last few weeks that giving your corn headbands is a good idea. Husks look adorable still attached to corn; they just need some help being tamed so you can smash your face into the cob of corn. Headbands made of husks totally work.
I feel like I might make elote in a somewhat controversial way. A lot of people boil corn in espazote to give it a good flavor; but honestly I loooove raw corn so I say scratch the boiling step and just go straight to the grill. The juicy, fresh-tasting corn with the bits of char are a winning combo. Boiling sounds like no fun at all. I think boiling on the scale of cooking options might be my least favorite, unless it’s boiled in butter or oil; but then it’s more like frying.
Other additions that must accompany elote? Lots of cotija cheese all crumbled, lots of lime wedges, crema or mayonnaise and ancho chile powder.
For the full recipe that isn’t really all that much like a recipe, hop on over to PBS Food