History

Olathe sweet corn has been grown on the Western Slope since the 1970s, harvested in a tight late-July to early-September window. The Olathe Sweet Corn Festival has run since 1992; Denver chefs source through the season. The Mexican-influenced elote preparation, with crema, queso fresco and chile, took hold on Federal Boulevard and at Mister Oso, Tamayo and Adelitas. Mercantile and Fruition both run sweet-corn courses through August.

Common allergens: Dairy

Make it at home

Yield Serves 4Hands-on 15 minTotal 20 minDifficulty Easy

Ingredients

  • 4 ears Olathe or any sweet corn, husks on
  • 60g unsalted butter, softened
  • 80g crema or sour cream
  • 60g queso fresco, crumbled
  • Half a lime, juiced; another lime cut in wedges
  • 1 teaspoon Tajin or ancho chile powder
  • Small handful chopped cilantro
  • Salt

Method

  1. Pull back husks (do not detach); remove silks. Soak ears with husks in cold water 10 minutes.
  2. Heat a grill or grill pan to medium-high. Grill corn, turning every 2 minutes, until husks char and kernels are tender, 10 to 12 minutes total.
  3. Pull husks back, tie at the base as a handle.
  4. Brush each ear with softened butter. Drizzle with crema; squeeze with lime.
  5. Roll in queso fresco. Sprinkle with Tajin, cilantro and salt. Serve with lime wedges.

Tip from the editors. Olathe corn is so fresh it cooks in half the time of supermarket corn. Pull as soon as kernels release a milky liquid when nicked with a fingernail; over-grilling toughens the skin.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat olathe sweet corn

Olathe sweet corn in Denver

Mister Oso ★ 4.5

Modern Latin American$$highland

Mister Oso in Denver is Blake Edmunds's playful Latin American room in RiNo, with masa tacos, Caribbean cocktails and a wood-grill program built around Colorado proteins.

Signature: Octopus al pastor, Chicharron tacos, Steak frites tacos

Order: The octopus al pastor on a fresh blue-corn tortilla; the masa is milled in-house and the octopus is grilled in slick chile oil.

Tip: The patio runs three rounds of seating on summer nights; the bar walks in if you arrive by 5:30 pm. The taro chips are bottomless if you ask.

Adelitas Cocina y Cantina ★ 4.2

Mexican$$south-broadway

Adelitas Cocina y Cantina in Denver is Adelita Diaz's South Broadway regional-Mexican dining room since 2011, with a mezcal-and-tequila bar and a Pueblan-leaning menu.

Signature: Chiles en nogada, Mezcal flights, Carnitas tacos

Order: The chiles en nogada in fall and the cochinita pibil; mezcal flight pours from rare Oaxacan agaves.

Tip: Walk-in at the bar; reservations for the dining room go on Resy. The cantina pours late on weekends.

Tamayo ★ 4.3

Modern Mexican$$$downtown

Tamayo in Denver is Richard Sandoval's modern Mexican dining room on Larimer Square since 2001, a rooftop patio anchor for upscale tacos, ceviche and tequila flights.

Signature: Tableside guacamole, Cochinita pibil, Mole negro

Order: The tableside guacamole and the cochinita pibil with Yucatan-style achiote; flight of mezcal to pair.

Tip: The rooftop patio runs March through October with mountain views; book it three weeks ahead. The bar is open for walk-ins.

Mercantile Dining and Provision ★ 4.6

Modern American (farm-to-table)$$$lodo

Mercantile Dining and Provision in Denver is Alex Seidel's farm-to-table dining room and provisions counter in Union Station, sourced from his Fruition Farms in Larkspur.

Signature: Roasted Colorado trout, Pork loin with sweetbreads, Charcuterie board

Order: The Colorado trout from the live-fire hearth and the house-made charcuterie board, cured from Seidel's farm pork.

Tip: The market counter sells the kitchen's bread, charcuterie and produce; the morning espresso bar is the city's best Union Station coffee.

More cities are in research. Want olathe sweet corn covered somewhere specific? Tell us where you want to eat.

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