This authentic recipe for Elotes from Deborah Schneider’s The Mexican Slow Cooker keeps active cooking time to a minimum. The corn, simmered in a slow cooker with the Mexican herb epazote, is topped with a delicious smattering of lime, chile, and cheese–yum!
Simmered Fresh Corn with Epazote, Chiles, Butter, and Lime
from The Mexican Slow Cooker by Deborah Schneider (Ten Speed Press, July 2012)
4 ears fresh corn
2 tablespoons salted butter
1 tablespoon kosher salt
3 sprigs fresh epazote
Melted salted butter
Mild ground chiles, such as guajillo or ancho chile
Crumbled cotija cheese
Shuck the corn and cut each cob into 3 pieces or leave whole. Combine the corn, water, butter, salt, and epazote in a 5-quart slow cooker. Cover and cook on low for 21/2 to 3 hours, stirring once. The corn may be held on warm for up to 2 hours more. To serve, drain the corn thoroughly. Pile the corn on a warm platter and drizzle with the butter. Sprinkle with a little of the ground chiles and cotija cheese. Serve with limes and and a small bowl of mayonnaise on the side.
For more recipes from The Mexican Slow Cooker, check out this excerpt!