In this highly traditional version of elotes (shaved corn in a cup), the vibrant, smoky sauce uses guajillo chiles, predominantly, with corn water as its liquid.
Serves 4–6
4–6 ears of corn, husked
3 tablespoons salt
3 tablespoons sugar
½ cup mayonnaise
½ cup Mexican crema
Juice of one lime
1 cup crumbled cotija cheese (or parmesan as substitute)
1 teaspoon tajin chili powder (adjust to taste)
Fresh lime wedges
Salt to taste
INSTRUCTIONS
Bring a large pot of water to a boil. Add the sugar and salt to the water.
Add the husked corn and cook for about 10–15 minutes or until the corn is tender. Reserve the cooking water.
In a small bowl, mix the mayonnaise and crema.
Cut the corn from the cob and transfer to a medium bowl. To the same bowl, add the mayonnaise mixture and lime juice. Stir. Sprinkle the crumbled cotija cheese. Sprinkle the tajin chili powder for added flavor and color.
Stir and season with salt and more lime to taste.
Spoon into cups and top with guajillo chile sauce (see below).
CHILE SAUCE
4 dried guajillo chiles, deseeded
1 dried ancho chile, deseeded
1 fresh chile de arbol
3 tablespoons of reserved corn water (see above)
Juice of one lime
Salt to taste
Blend all ingredients into a paste in a food processor (or mortar and pestle). Top your elotes with the chili sauce to taste.
Anastacia Quiñones-Pittman is the James Beard Foundation award-winning chef at José on Lovers.
