At your next summer party: elote

Some trend foods blow over here very quickly from the other side of the world (think: poke). Others take years. Like elote, or corn on the cob. In other words: a whole ear of corn grilled over charcoal.

Is it because we mainly know corn as kernels from a can and timidly toss them through a salad? Or is it because we mistakenly think corn is cattle feed? At street food events, at least until recently, you very rarely saw elote.

Also read: Q&A with Hidde de Brabander

Charcoal

Elote is a whole ear of corn that is sometimes grilled directly over charcoal while still in its long, tough leaves, but often without them. This makes the sweet, round kernels even sweeter and as tender as butter. There’s nothing difficult or extremely culinary about it. So there’s no reason why we shouldn’t grill ears of corn more often.

Grilled ears of corn under a layer of sauce and salt.

The dish comes from Mexico, where it is eaten everywhere on the street, but also at people’s homes. You can put butter and salt on it. A layer of salted, melted butter is delicious, and it is also how we usually eat corn on the cob in the Netherlands—if we eat it at all.

Toothpicks

In Mexico, they do things differently. The grilled ears of corn are covered with a thick layer of sauce made from crumbled Mexican cotija cheese (feta works too), Mexican (or sour) cream, mayonnaise, garlic, coriander and chili powder. Another layer of coarse salt goes on top. You put your teeth straight into the cob and gnaw it down to the last kernel. Afterward, you need half a box of toothpicks to get all the corn out of your teeth and make them presentable again.

Image: Marjan Ippel