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!
Elotes
Simmered Fresh Corn with Epazote, Chiles, Butter, and Lime
from The Mexican Slow Cooker by Deborah Schneider (Ten Speed Press, July 2012)
Serves 4
4 ears fresh corn
2 tablespoons salted butter
1 tablespoon kosher salt
3 sprigs fresh epazote
To serve
Melted salted butter
Mild ground chiles, such as guajillo or ancho chile
Crumbled cotija cheese
Lime wedges
Mayonnaise
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!
