How To Make The Best Elote Of Your Life (Or At Least This Summer)

Restaurateur and TV personality Alex Garcia's AG Kitchen and Amigos both serve exceptionally delicious elote, a Mexican dish of corn on the cob rolled in crema and cheese. Garcia says the secret to great elote is boiling the corn on the cob in milk instead of water, as the fat from the milk makes the kernels softer and taste sweeter. To finish it off, he rolls the corn in chipotle-infused sour cream and queso fresco or Parmesan.

Says the chef: "I first learned the technique of boiling the corn in milk at one of my first cooking jobs when I was a teen working at a lobster shack in Puerto Rico. There, they boiled the corn in a pot of 50% milk and 50% ocean water, but I've since modified the technique by using milk entirely."

How To Make The Best Elote Of Your Life (Or At Least This Summer)
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  • 4 ears corn
  • 1 gallon milk
  • 2 cups sour cream
  • 1 chipotle from a can
  • 1 tablespoon liquid from the canned chipotles
  • juice of half a lemon
  • 1/2 cup Parmesan cheese or queso fresco
  • handful of chopped fresh cilantro
  • 2 tablespoons chili powder or cayenne
  1. Bring the milk to a light boil, drop in the corn and let it cook, covered, for about 5 minutes or until the kernels are tender.
  2. Mix the sour cream with the chipotle, chipotle liquid and lemon juice. Stir together until blended.
  3. Remove the corn from the pot and pat down with a paper towel.
  4. Slather the corn in the sour cream mixture and parmesan cheese.
  5. Sprinkle the chili powder and cilantro for a final touch. 
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