Grilled corn with cheese, lime and chile (elotes), in New York, May 28, 2016. The Mexican street snack elote is not for the corn purist who shudders at the notion of adding anything beyond a slick of butter. (Andrew Scrivani/The New York Times)
Grilled corn with cheese, lime and chile (elotes), in New York, May 28, 2016. The Mexican street snack elote is not for the corn purist who shudders at the notion of adding anything beyond a slick of butter. (Andrew Scrivani/The New York Times) Andrew Scrivani The New York Times
Grilled corn with cheese, lime and chile (elotes), in New York, May 28, 2016. The Mexican street snack elote is not for the corn purist who shudders at the notion of adding anything beyond a slick of butter. (Andrew Scrivani/The New York Times) Andrew Scrivani The New York Times

Corn at its tangiest, spiciest, messiest best

September 01, 2016 07:02 PM