Corn is delicious and popular, mostly because it is grown on every continent, except Antarctica, and is referred to as “maize” in most of those countries. Originally domesticated from a grass called teosinte many many years ago corn is now produced in many colors including blue-gray, purple, red, white, and the yellow shade that we are most familiar with. Sometimes we can get the more exotic colors from our farmer’s market here in Missoula.

Interestingly enough, the ear or the cob is the flower, while the kernels are the seed. They are relatively inexpensive because corn is America’s number one crop, with somewhere north of 3500 uses as food items in cereals, potato chips, cooking oil, sweetener for soft drinks as well as non-food items in glue, paint, cosmetic products, laundry detergent, soap, and plastic. Basically, we stick ‘em in anything we can.

Maize is used to feeding livestock, poultry, as well as us hungry humans patiently reading this writeup.

Corn on the cob is a hallmark of warm and sunny summer days, served right next to grilled hamburgers and barbecued ribs, especially on the Fourth of July with simple butter.

Another crowd pleaser is Elote, a classic Mexican street food, where corn on the cob is charred on the grill and slathered in assortments of accouterments. The messier, the better.
If you’re a more traditionalist American with hesitations to try this recipe, just be open to new things willing to open your “ears” to new ideas as you peel away the corn ears. Sorry, I just had to. We like “corny” dad jokes.

In this recipe, Elote tastes a tad spicy, tangy, and creamy especially when prepared with mayo, cheese, or Queso Fresco cheese, which closely resembles feta but with a much milder taste. This deliciousness pairs well with a nice Mexican Lager from Highlander Brewery and the two together taste absolutely awesome.