Elote A La Parrilla
It’s nearing the end of summer so it’s time to take advantage of what’s left in season. Here in Southern California we have a long season for corn, usually from May to December, but most places in the US don’t, and overseas, well, I didn’t google that much information for this article. Also, I think of straight up corn as something for the warmer season, where a corn bisque or soup is perfect in the colder months.
Default way of making this would be on a grill, but A.) most of the time I’m only making 1 or 2 of these and B.) it’s sometimes too onerous to jump on a grill just for the sheer pleasure of making these on a grill.
So I prefer making them stovetop, with the flame all the way up burning black some of the kernels while they pop and fly off in the kitchen, sour cream or mayo, spicy seasoning, lime and done.