People, I have neglected you. Is the magic gone? Can’t we work this out? Let me answer that in five beautiful words:

*Corn will also be served.*

Every summer, and on into fall, I buy corn from Alvarez Farm on Sunday and cook it up the same night. This year I came across two best-ever corn recipes, one on the cob and one off, both Mexican-inspired. Iris prefers plain corn on the cob, so I always boil half an ear for her and she skewers it with corn holders–or, as she calls them, Niblet Nabbers. This is a brand name for some corn holders that I probably bought at Archie McPhee.

First up, Mexican street corn. If someone set up on our street selling this, I would stand outside our house eating corn at all times.

**ELOTE (Mexican Street Corn)**
Adapted from The Best International Recipe
Serves 2 to 3

*Broiling the corn totally makes it taste like popcorn.*

6 ears corn, husked
1 tablespoon olive oil
1/2 cup mayonnaise
2 tablespoons minced cilantro
1 tablespoon juice from 1 lime
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon chili powder
1 ounce queso fresco or farmers cheese, or feta, crumbled
1/4 teaspoon salt
1 lime, cut into wedges (for serving)

1. Preheat the broiler. Brush the corn with olive oil and place on a foil-lined baking sheet. Adjust the oven rack to the top position. Broil the corn until well browned and slightly charred in places, about 20 minutes, turning once.

2. Meanwhile, stir together the mayonnaise, cilantro, lime juice, garlic, chili powder, cheese, and salt. Slather the broiled corn on all sides with this mixture. Return the corn to the oven and broil 1 minute. Serve immediately with lime wedges.

Next, in this week’s New York Times, Melissa Clark said the magic words: bacon, chipotle, corn. A squeeze of lime would not hurt, but otherwise it’s perfect.

Here’s the recipe.

Tomorrow, I suggest you serve Mexican street corn with spicy fried corn on the side. Smoove out.