Recipe Background
Alas! Summer may be coming to an end... but that is no excuse not to celebrate the warm weather while it's still here! End-of-Summer Corn is just the dish for the occasion! The corn is sweet and spicy, infused with rich butter and fragrant, and just perfect for topping with all your Tex-Mex favorites — salty cotija cheese, tangy lime mayo, and vibrant salsa! Whatever you love about summer, you can find it in End-of-Summer Corn!
Alas! Summer may be coming to an end... but that is no excuse not to celebrate the warm weather while it's still here! End-of-Summer Corn is just the dish for the occasion! The corn is sweet and spicy, infused with rich butter and fragrant, and just perfect for topping with all your Tex-Mex favorites — salty cotija cheese, tangy lime mayo, and vibrant salsa! Whatever you love about summer, you can find it in End-of-Summer Corn!
Ingredients
For the corn:
- 4 ears fresh corn preferably yellow
- 1 dried pulla puya, or small guajillo chile, may substitute 1/4 teaspoon paprika
- 3 large cloves garlic
- 3 tablespoons unsalted butter
- 3/4 teaspoon kosher salt plus more, to taste
- 2 cups water
- 1/2 teaspoon lime juice
- 1/3 cup mayonnaise
Optional, for topping:
- 3 teaspoons unsalted butter
- 1/3 cup Mexican crema
- 1/3 cup cotija cheese crumbled
- 3/4 teaspoon Tajín®
- lime wedges to taste
- hot sauce to taste
- cilantro to taste, chopped
Directions
- Remove the husks from the corn ears and rinse off any corn silk.
- Pat the ears dry, then cut the kernels off the cobs.
- Cut the puya chile pepper open and remove and discard the stem and seeds.
- Rinse the chile under cool water and pat it dry with paper towels.
- Crush and peel the garlic cloves.
- In a large saucepan over medium heat, melt 3 tablespoons of the remaining butter.
- Add the garlic to the melted butter and reduce the heat to medium-low.
- Cook the garlic cloves, while stirring occasionally, until the cloves are golden-brown and fragrant, about 1 minute.
- Increase the heat to medium.
- Add the corn and 3/4 teaspoon of the salt to the garlic mixture and stir to combine.
- Add the chile and 2 cups of the water to the saucepan and stir to combine.
- Bring the water to a boil.
- Cover the saucepan and cook the corn mixture at a rapid simmer, reducing the heat as needed to make sure it does not boil, until the corn is plump and the liquid is a very slightly yellow in color, about 10 minutes.
- Uncover the saucepan and simmer until the flavors fully meld together, about 3-5 minutes.
- Taste the corn mixture for seasoning and add the extra salt, as needed.
- Transfer the corn mixture from the heat.
- Optionally, remove and discard the garlic cloves from the corn mixture.
- In a small bowl, add the lime juice and the mayonnaise and whisk to combine.
- Divide the corn mixture and a little of the cooking liquid between three serving dishes.
- Serve with the mayo-lime sauce and your favorite toppings.
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