Christmas Treasure

Elote or Mexican Street Corn is a popular dish on both sides of the border. It’s traditionally served grilled on a stick, so it can easily be eaten on the move. Here’s a more table-ready version. If you have a tough time finding cotija, you can substitute crumbled feta or grated Parmesan. You can add cilantro, but I never do.

Off-the-Cob Street Corn

1 tablespoon unsalted butter (I don’t even own the salted kind)

4 ears of corn, shucked and kernels removed (Or 3 to 4 cups of frozen corn)

2 tablespoons mayonnaise

3 ounces cotija cheese, crumbled

1/2 teaspoon smoked paprika

1 green onion stalk, finely chopped

Handful of chopped parsley

Salt and pepper to taste

In a cast iron skillet (Yes, it’s important) melt butter over medium heat then add corn. Cook 10 to 15 minutes, stirring constantly, until slightly browned. Watch out! The hot kernels can jump! Remove corn to a large bowl then mix in remaining ingredients. Serve warm.