Summer corn recipes for the best bites of the season, on and off the cob.
Nothing screams summer like corn on the cob, simply buttered and salted. If you’re craving more flavor, there’s elote, Mexican street corn, charred on the grill, then smeared with mayo and creamy Cotija cheese and dusted with ancho chile powder.
Maize was domesticated in south-central Mexico around 9,000 years ago and became essential to Aztec civilization. The corn godwore cobs in his headdress, and Mexicans have been “the people of corn” ever since. Aztecs also refined a preserving process called nixtamalization, which results in dried, nutrient-rich kernels for hominy, as well as masa, the doughy base of tortillas and tamales.
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