Try Mexican Corn on the Cob Known as Elote

We should all take advantage of the fact that corn is at its best right now. Every single time I go to the market, I'm lured by the bright green husks and promise of sweet, tasty corn. Elote (direct translation: corn on the cob) is Mexican corn sold by street vendors. Traditionally it's served with a smear of mayonnaise, sprinkle of Cotija cheese, Ancho chile powder and served piping hot. It's simple, easy to prepare and seriously blissful.

Like all simple things, the devil is in the details and really it's all up to personal preference. Of course there are people who say it must be topped with mayonnaise, but I prefer using Mexican crema or for a fancier rendition, creme fraiche. If you can't find either, sour cream will also work.

One of my favorite things to do is cut the corn kernels off the cob and make a salad with all of the ingredients. It's a perfect side salad for a BBQ and great for a make-ahead dish. I've included directions for the classic version and the salad. You can't really go wrong with either; it's summer at its best.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.