September is a pivotal month on the farm. With the harvest moon rising this Saturday, we’re in the last month of our high-production season. We’re still swimming in strawberries: while our crew’s been hustling to pick them all, the squash have been steadily growing underneath their big green vines and are, suddenly, everywhere—decorating the farm in green, orange, red and blue. Now, the rising sheets of white remay, multicolored brassica blocks and emerging green lines represent the next phase of carrots, winter radishes, kale and spinach. But the crop I’m looking forward to most is the towering stalks of sweet corn that will be ready any moment now. One of my favorite ways to prepare sweet corn is elotes. This traditional Mexican recipe is simple and uses mayonnaise, sharp cotija cheese, lime, chili powder and your favorite salsa picante. It’s sweet, spicy and the perfect way to enjoy the good weather this weekend at your cookout!
2 ears Red Dog sweet corn
1/8 cup mayonnaise
1/4 cup cotija cheese
1/2 lime, quartered
Mexican hot sauce (Valentina, or similar)
Chili powder (ancho chile or similar)
Bring a large pot of water to a boil. Shuck the corn, then remove the silk and stalk. Add corn to water, cover and cook for 5 minutes, then remove.
When corn is cool enough to touch but still warm, insert wooden stick into core as a handle.
Brush each corn with mayonnaise, and sprinkle with cheese and a squeeze of lime wedge. Add hot sauce and chili powder to taste, and serve.