Mexico’s most iconic food is maize, or corn. It is the ONE food that is part of our identity - We Are the People of the Corn. It may be hard to understand this concept, but think of this: corn comes from Teocintle, a type of wild grass native to Mexico and Central America. Our native ancestors domesticated this plant and over time, it evolved into what we now know as corn. It is pretty amazing if you stop and think of that.
Ancient Mexicans also discovered nixtamalization, which is the process of cooking dried corn with calcium oxide (lime), letting it sit for 24 hours, then rinsing and grinding it to make Masa. This process makes it easy for the tough outer skin of the kernels to be removed, but most importantly, it changes the amino acids of the corn to make it nutritious. Without this process, the nutritional value of corn is very low, so at the base level, this is of huge importance when you are talking about a food that is a staple (when you eat tortillas and beans, you make a complete protein, and that has been the basis of the Mexican diet for centuries). Nixtamalization also makes it possible to make a smooth pliable dough that can be formed into tortillas, which is the Mexican’s daily and very beloved bread.
By now you are getting the idea that in Mexico we love all things corn. Tortillas and all the things you make with masa are at the centre of every day meals. Masa is used to make nutritious and hearty drinks like champurrado and atoles, and tamales would not exist without masa. So many things made with corn!
But not everything is made with masa…
We also LOVE corn in its fresh form! Corn in Mexico is not the same as corn in Canada or the USA. Our corn is starchy and not sweet at all, it is sturdier and a fabulous vehicle to savoury toppings. It is one of the most popular street snacks there is. You can find it on the cob, boiled or grilled, smeared with mayo and crema, then topped with cotija cheese and sprinkled with chile and lime. Or, if eating on the cob is not your thing, then it is cut off the cob and served in small glasses and topped the same way. This particular snack is one of the first things I eat when I land in Mexico every time I go back. It is so good you can’t even imagine it, and today I’m sharing with you our favourite way to eat it.
This is not really a recipe, but a way to prepare the cobs. Now is the best time of year to eat this as the farmer’s markets are still offering the freshest corn. You can make these with boiled corn or grilled corn, your choice. Both are equally delicious and I hope you try it. Buen provecho!
Elotes a la Mexicana
Corn, Mexican Style
Boiled or grilled corn cobs
Mayonnaise
Crema or sour cream
Crumbled cotija or feta cheese
Tajín, chile powder or Salsa! Chile Blend from Spicetionary
Sea salt to taste
Lime wedges
Brush warm cobs liberally with mayonnaise and crema. Place cotija or feta cheese on a plate and roll corn onto the cheese to make it adhere.
Sprinkle with chile and sea salt and drizzle with lime juice.