When July Corn Comes Your Way

Jacque Tahuka Nuñez is an outstanding singer and storyteller, a self-made businesswoman, and an excellent cook. What makes the Acjachemen elder rare is her blanket invitation, “Just stop by for dinner.”

Here’s a sample from her table.

Elote en Vaso
Corn in a Cup

Serves 12

Ingredients

12 glasses
10 ears of corn, shucked and cut from the cob
Per serving:
2 TBSP butter
¼ cup lime juice
¼ cup crema mexicana
2 TBSP crumbly salty white cheese
Chili powder and salt to taste
Valentina hot sauce
Lime wedges for garnish

Cover corn with salted water, boil for 2 – 3 minutes, then drain.

Place ¾ cup of corn and 2 TBSP butter in each glass and stir to melt.

Mix in lime juice and crema.

Sprinkle with a good heavy coating of chili powder, and salt if desired, though the cheese adds plenty of salt. Mix well.

Top with crumbled cheese.

A few drops of hot sauce add that extra kick of heat.

Serve with a spoon and lime wedges.

This appetizer is one of Mexico’s finest street dishes, often sold in styrofoam cups.

If ever you visit Mission San Juan Capistrano, you’re a mere 5-minute walk from Ms. Jacque’s home. I dare you.