So far, the best elotes in town are at Taqueria El Si Hay in Oak Cliff, where I last waited 30 minutes in line for my cup of corn kernels smothered in sour cream, cotija, and hot sauce. The man at the cart has been christened “Corn G.” (short for “Corn Genius”) by my friend Veronica, and his methodical preparation does indeed produce very, very delicious results.
I’m not trying to brag, but I like my own elotes even better. Here’s how to up the deliciousness factor:
- Grill the corn instead of boiling it.
- Do take the husk off (it’s traditional to leave it on if grilling). I like a little char.
- Squeeze some lime juice on the corn before spreading sour cream all over it. (Lime is traditional, but it’s not used at a lot of stands locally.)
- Do spread the sour cream on the entire diameter of the corn cob.
- Use cotija or panela cheese liberally. Not Parmesan cheese, and especially not Parm-e-zan Cheeze Product out of a canister.
- Sprinkle with seasoning salt or lemon pepper or chili powder, or all three if you like, and a bit of smoked paprika.
- Gild the lily by garnishing with chopped cilantro.
- Squeeze some more lime juice on it.
Now I need a paleta!
