Hola y bienvenudos, muchachos! Today we will continue our exploration of cuisine inspired by Houston eating establishments that operate out of run down shacks. The inspiration for today's dish, Elote Con Crema (which I think roughly translates as "corn jizz") comes from a type of eating establishment I just learned about, called a  refresqueria. Again, my Spanish is not so great, but I think refresqueria is Spanish for "creepy guy in a trailer."

The recipe for the elote you get at a refresqueria is quite a bit simpler (and different) than what I have prepared. That recipe will be provided at the bottom of this entry.

Ingredients:

• Two 16 oz cans of corn
• One can of media crema
• 8 oz of Oaxaca cheese
• Half a stick of butter
• Half an onion
• Hot sauce
• Lemon juice
• Garlic

At long last, the triumphant return of our favorite mystery ingredient, media crema, aka table cream! What is it? Who makes it? Where can you buy it? I HAVE NO IDEA!! But you want it. (To further explore the mysteries of table cream, click here, here, and here).

Finely chop the onion, and then cook it in a saucepan with the butter and garlic over low heat. Cook it until the onion is very soft and translucent.

While this cooks, grate the Oaxaca, which is for some reason pronounced Wahocka, cheese. It is imperitive for this dish to taste right that you get Wahocka cheese. Don't think because this is a Mexican dish that you can get some bag of, like, Mexican blend taco cheese or some shit. And don't get Panela cheese, or some other Mexican cheese either. IT IS NOT ALL THE SAME YOU CHEESE RACIST. Get genuine Wahocka cheese.

I've never used this side of the grater before!

Once the onions are done, mix them together in an oven-safe dish with the cans of corn (drain the water out of the corn first). Pop it in the oven for 20 minutes at 350 degrees. DON'T PUT THE CHEESE OR TABLE CREAM IN YET. Just the corn and the onions please.

20 minutes up? Take it out of the oven. NOW you can put the cheese on. Still no table cream!

Give it another 2-3 minutes in the oven for the Wahocka cheese to melt. When that is done, now you can add the table cream. Just dump it on top and mix it all together. That's right. I can see why they named this dish "corn jizz", can't you?

If you want to make elote like they do it at the refresqueria, then you need:

• One 16 oz can of corn
• Goya mayonnaise
• Oaxaca cheese
• Hot sauce
• Lemon juice
  

Put the corn in the microwave (water and all) for 4 minutes. Take it out, drain it, and put some in a small bowl or dish. Top with a tablespoon of mayo, as much cheese as you want, and hot sauce and lemon juice to taste. Mix it all together and enjoy.