elote from {On a Stick!}

If it's true that we are what we eat, then Matt Armendariz seems like someone I want to be friends with. His new cookbook {On a Stick!} seems like the kind of summertime fun rivaled only by a slip 'n slide (remember those?). Corn dogs! Fudge pops! Caramel popcorn balls! Mojito Melon fruit skewers! It makes me want to throw an apron on over my swimsuit, host a party, and take all the credit for the ensuing goodies-on-sticks.

Just kidding, Matt.

{Sort of.}

Since our entire life is in boxes right now (remind me to never, ever, move again), there is no party in our future. And it may be worth mentioning that there are plenty of deep-fried foods in this cookbook (um, naturally, since the best skewered vittles come from places like the state fair), and I have a deathly fear of deep-frying. Which hopefully I'll get over so I can make the Spicy Cajun Skewers on page 104.

Since I had this gorgeous purple corn in my kitchen, I opted for Matt's recipe for elote, a Mexican street food: an ear of corn, grilled or boiled, with a patina of mayonnaise, Parmesan cheese, and spice, and a sprinkle of lime juice. Need I say more? My only problem with this elote was that the book wrapped me back up so thoroughly that I let the corn boil too long. (Mushy corn—not a summertime favorite.) But alas, that problem lies with the cook.

It occurs to me, as I trip over a box heading for the kitchen to grab another ear of elote, that what I really need right now are the sangria pops on page 170. Yes, please.

For those of you interested (and you all should be), you can find Matt's book here.

Elote from {On a Stick!}

by Matt Armendariz

4 wooden sticks

4 ears fresh corn, shucked

¾ cup mayonnaise

½ cup grated Parmesan cheese

2 tsp chili powder

4 lime wedges

Salt (optional)

1. Boil corn 4 minutes or to desired doneness; drain. Insert a wooden stick firmly into the bottom of each ear.

2. Spread 1 tablespoon mayonnaise on each ear and sprinkle with 2 tablespoons Parmesan and ½ teaspoon chili powder. Squeeze a wedge of lime over each and season with salt, if desired. Eat them on the go!