Eating corn on the cob every summer is one of my fonder childhood memories. I grew up in New Jersey, and although no one likes to hear nice things about the place, it produces some excellent sweet corn. Indeed, it’s so great that butter and salt are more like spare accessories rather than necessities. But occasionally, perfection can be elevated, and elotes are an excellent way to turn your summer corn into a grand event. Elotes are humble ears of corn, but dressed to the nines. It’s a Mexican dish prepared with simple ingredients that have a big impact on flavor. You can grill the corn, steam or boil it, and while you’ll find recipes that recommend one over the other, it’s really up to your
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