‘Tis the season for sweet corn – and boy, do we love a good ear of corn in this house.
In fact, I don’t know anyone who doesn’t love sweet corn – and chances are, if you are reading this recipe you love it just as much as we do, if not more.
Our local CSA just got local, organic sweet corn this past week and we picked up over a dozen ears. About 15 years ago, we lived in California and each day around 4 or 5 p.m., the corn man would push a shopping cart down the street, honk a bike horn, and we’d hand over $1 for him to stick an ear of corn on a stick and smother it with whatever we wanted.
Now we are in Arizona and that corn man is a faded memory.
I haven’t ever eaten elotes at breakfast but let me tell you that I haven’t ever seen my kids sit down fast enough. Their plates were clean.
Traditionally, we have always made corn on the grill or by boiling it on the stove. But alas – we picked up an Instant Pot in 2015 and haven’t looked back. Pile as many ears as you can possibly fit on a trivet into that pot and set the timer for 2 minutes at high pressure, with 2 C. water – it cooks up perfect.
See also: Corn on the Cob (Instant Pot)
Remove and set on a plate – smear it with butter, and your choice of any or all – mayonnaise, fresh cheese, Tajin chile lime seasoning and a little salt.. and eat until your heart is content.
Love this idea but want something less messy? Try Mexican Esquites (Corn in a Cup):