Lend Me an Ear: What's Elote Got to Do with A-maizing Corn?

A corn art display at the NorthGate King Soopers tempts shoppers in Greeley. Photo by Emily Kemme.

By Emily Kemme

Corn, scientifically referred to as maize in most countries, has a mythological cachet all its own. Its production surpasses that of one of its sisters, the bean of Jack and the Beanstalk fame, corn can be challenging when you find yourself lost in a maze cut into a field of it, has inspired a series of Stephen King horror movies and is a measure of when — at knee high — Americans celebrate the Fourth of July.

The term “maize” is used internationally, except in the United States, Canada, Australia and New Zealand where it’s called corn. Generically, corn refers to grains used as cereal crops, and can include wheat (England) and oats (Scotland and Ireland).

Maize was domesticated from a wild grass called teosinte in what is now south-central Mexico by indigenous peoples almost 10,000 years ago. By selecting the best tasting kernels (the seeds of the plant), or possibly the ones that were easiest to grind, their efforts evidence one of the earliest examples of human agriculture using a selective breeding process, according to Learn.Genetics. By 5600 BC, cultivation had spread to Central and South America; the Spanish brought maize to Europe after expeditions to the Americas beginning in 1492. It remains a popular grain in southern France and is called polenta in Italy. 

In 2022, nearly 1 million acres in Colorado were harvested for corn grain, resulting in an estimated 118.58 million bushels, according to 2022 Colorado annual crop production stats. Of those, 99 percent is grown as field corn to feed cattle and poultry, used as source of starch to make the biofuel ethanol and is a component found in cosmetics, corn starch, crayons, drywall and more, according to the Colorado Corn Council.

Only 1 percent of corn grown is the sweet variety that’s suitable for human consumption. A fruit, vegetable and grain wrapped into one bundle, sweet corn is at its freshest best now.

How can an ear of corn be all those things?

Because corn is produced from the flower of the plant, it’s technically a fruit. When the kernels are eaten off young cobs, they’re starchy, gluten-free vegetables. This is also true for canned and frozen versions. Mature corn kernels harden if they’re not harvested early, drying out the sweet juices and when eventually harvested, become popcorn or are milled into grain. 

Elote, which means “corn cob” in Spanish, is a tasty way to serve corn on the cob. It’s grilled and slathered with a tangy glaze made with mayo, Mexican crema, cotija cheese, chile powder and lime juice. Photo by Emily Kemme.

Eating sweet corn on the cob is part and parcel of celebrating summer and early fall. It grows in all yellow, white or bi-colored (both yellow and white) cobs, but no one color is sweeter than the other, according to FoodSmart Colorado. One of the easiest ways to enjoy corn is to place shucked cobs in water, bring to a boil, cover and turn off the heat until you’re ready to eat it with a dab of butter and a sprinkle of salt. 

But in the past few years, Mexican grilled corn that’s slathered with a mixture of mayo, Mexican crema, chile powder, lime juice and crumbled cotija cheese has started to catch on. Called elote in Mexican cuisine, which means “corn cob” in Spanish, this nutritious snack is often sold from street carts in Mexico.

Make it

To make grilled sweet corn elotes, Colorado Proud offers this recipe:

Grilled Sweet Corn

Ingredients:

• 8 ears corn, shucked and soaked

• 1/2 cup mayonnaise

• 1/2 cup Mexican crema (can substitute with sour cream or Greek yogurt)

• 1 tsp BBQ seasoning blend (or Tajin, a Mexican seasoning blend available in most produce sections, or chile powder)

• 1-2 tsp fresh lime juice

• 1/2 cup cotija cheese, crumbled

• 2 tbsp fresh cilantro, chopped

Directions:

Preheat grill to 400 degrees F. Soak shucked corn in cold water for 10 minutes prior to grilling, remove and let rest on a cookie sheet.

In a bowl, mix mayonnaise, crema, BBQ seasoning blend, lime juice and cheese to create a glaze.

Place the soaked corn on the grill, closed the lid and let cook for 2-3 minutes. 

Open the lid and rotate corn to next side. Continue process until all sides have been grilled and show browned spots.

Using a silicone brush, baste all sides of corn with the glaze, close the lid and let glaze caramelize, basting as needed. 

Remove corn from grill, place onto a platter, sprinkle with more cotija cheese and garnish with cilantro.

If you don’t want to eat corn on the cob — or if you’re serving a crowd as summer turns into fall — prepare corn as esquites, grilled corn served in a cup. Grill corn as directed, let cool and scrape kernels from cob into a bowl. Stir in mayonnaise mixture, divide into small bowls or keep in a large serving bowl, sprinkle with cilantro and garnish with lime wedges.