Sweet corn is so popular that the Omaha Farmers Market sends out an email to remind shoppers that it's finally here.
I saw it at tons of booths at all different farmers markets in Omaha over the past few weeks.
Among different varieties vendors will have at the market this season: bi-color corn called Jackpot and a white variety called Silver Queen, along with many others.
Corn should be at most markets for the next two months.
Last weekend, I ate my bag of sweet corn as Elotes, which is Mexican street corn and is as delicious as it is simple. Adjust the recipe for the sauce as you wish, though I would recommend using as much spice as possible. The corn can be grilled on a charcoal or gas grill, or else inside on a grill pan.
Recipe: Mexican Street Corn (Elotes)
• ¼ cup mayonnaise
• ¼ cup sour cream or Mexican crema
• ½ cup finely crumbled cotija or feta cheese, plus more for serving
• ½ teaspoon ancho or guajillo chili powder, plus more for serving
• 1 medium clove garlic, finely minced (about 1 teaspoon)
• ¼ cup finely chopped cilantro leaves and tender stems
• 4 ears shucked corn
• 1 lime, cut into wedges
Light one chimney full of charcoal. When all of the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half the coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic and cilantro in a large bowl. Stir and set aside.
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Transfer corn to bowl with cheese mixture, and use a large spoon to evenly coat corn on all sides with sauce. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
— Recipe adapted from seriouseats.com