Easy Summer Corn Treat: Coctel de Elote

Hello friends! Amy here celebrating the harvest on the Autumn Equinox.

At Mexican Raspado places, I never order the shaved ice with sweet syrup, fruit, ice cream, etc. I always get Coctel de Elote, a corn soup served hot and it is DELICIOUS even in hot weather. It can be made with very immature flour or dent corn varieties also known as starchy “field corn” varieties. These are the same corn varieties that are allowed to mature dry on the plant and made into tortillas, tamales and countless other creations. But elote for coctel de elote can also be sweet corn and that’s what I had from my share at Tucson Community Supported Agriculture.

I started by cutting the kernels off the cob, with a sharp little knife within a big bowl.

The kernels can be cut pretty deeply, and the juicy insides scraped into the bowl with the rest.

Then the kernels are boiled in just enough water to cover, with a dash of salt. The cobs go in to extract every bit of their goodness to the soup and to add their own distinctive flavor to the broth.

After simmering for a few minutes, the corn was tender. I poured my soup for one into a small jar to serve, leaving the cobs behind. Then, butter!

At the raspado place, they will ask what toppings would you like, but the only answer is everything, the works!

I started with some Mano Y Metate Mole Powder, Pipian Picante. I think any mole powder would be great here, and the traditional would be plain chile powder or a dash of hot sauce.

I then juiced a lime into the glass. But this wasn’t enough and I resorted to lemon juice I had frozen in quantity from the spring. Also, homemade mayonnaise (just an egg yolk with mild oil whisked into it until it is thick), store bought creama (Mexican sour cream). Basically, just keep adding and tasting until it is irresistible. Then a final sprinkling of fresh cheese (in this case, homemade goat cheese) sprinkled on top.

Enjoy with a long spoon in the short, hot afternoon.