""To achieve that quintessential street corn flavor, cook the corn in a buttery broth with onions, garlic and fresh epazote," the chef explains. "Take good quality corn on the cob (when it's in season, usually in the fall months) and simmer it in a buttery broth laden with corn.""
"When corn is prepared in a buttery milk bath or a flavorful broth, Casiano says it can be eaten straight off the cob, no mayo or crema required. But he also says, "You can always grill it if you like that toasted, charred flavor.""
""If you want to add cheese, queso fresco right from the farm is supreme," Casiano suggests, before adding an almost opposite suggestion. He says, "This might be a controversial answer, but sometimes, the Kraft parmesan cheese (in the green bottle) is the perfect addition to elote, especially elote in a cup.""
To create exceptional elote, cook corn in a buttery broth with onions, garlic, and fresh epazote. Quality corn, ideally in season during fall, should be simmered in this flavorful mixture. While elote can be enjoyed straight off the cob without additional toppings, grilling adds a toasted flavor. Customizing toppings like queso fresco or even Kraft parmesan cheese can enhance the dish, making it nostalgic and delicious whether served on the cob or in a cup.
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