Fast fact: as a vegan foodie who loves Mexican food, my body is approximately 67% corn (mostly tortillas). Mexico has over 60 recognized strains of corn and over 20,000 regional adaptations of the crop. It’s safe to say that corn is one of the foundations – if not the foundation – of Mexican cuisine. Many of Mexico’s most iconic dishes start with a kernel of corn. And it has been this way for thousands of years. That’s why I wanted to explore the crop that is such a central part of Mexican cooking—with an emphasis on history, preparations, varieties, and uses. And don’t worry, I promise not to make too many corny jokes (except that one).
Yellow corn tortillas are made from yellow corn. Blue corn tortillas are made from blue corn. The Mission tortilla company makes red corn tortillas too, out of red corn. In Mexico, especially in the middle and south, they eat, white corn, yellow, corn, blue corn, and then in decreasing popularity -purple corn, redcorn.
The History of Corn in Mexico
If you know me, you know I love delving into the history of what I am eating and preparing. Luckily, corn has a fascinating history in Mexican culture and belief. Corn was one of the first plants to be domesticated in Mexico, along with chiles (another essential part of Mexican cuisine). It is believed that corn was first domesticated in the Mexican state of Oaxaca, around the year 4,000 BCE. For many of Mexico’s indigenous tribes, corn was not only nourishing; it was sacred.
According to the Mayan creation story, humankind was created from corn. As the story goes, the creator gods tried to make humans out of mud and wood, but to no avail (the mud people couldn’t stand and the wood people were soulless). It was only after they mashed corn into meal that they found a suitable substance for creating humankind. According to Aztec mythology, the gods gave corn to the first humans, and the nourishing crop made them strong and capable of work. Honestly, I love any origin story that involves food!
When I’m cooking, I love getting my hands dirty. Working with masa – the pliable, delicious dough derived from corn – is one of my favorite things to do as a chef. There is a long, storied history to this unique pleasure: Mexico’s ancient tribes were the first cooks to turn the vegetable into masa, through a process we now call “nixtamalization” (a word derived from the Aztec language).
During this process, dried corn kernels are boiled then soaked in an alkaline solution – usually water and lime (the chemical, not the citrus!) – to make them softer and more pliable. After soaking for about 10 hours, the corn is then drained and rinsed, causing the kernel’s hard outer shell (the pericarp) to slide off. The soft remainder is then ready to be ground into masa. This is the way that masa has been made for millennia, and a surefire way to up your tortilla game immensely.
Mexican street corn | Elote | Mexican Street food
FAQ
What type of corn do Mexicans use?
Why does Mexican corn taste different?
What kind of corn is best for tortillas?
What is Mexican white corn called?
What type of corn is used in Mexican food?
The form of maize most used in Mexican cuisine is dent corn that has undergone the nixtamalición process. First, the kernels are removed from the cob and dried. The dried kernels are boiled in water that contains cal, or slaked lime. The kernels are often left to soak in the water for 1 hour to 24 hours, depending on the intended use.
What is Mexican corn on the cob?
This Mexican corn on the cob recipe (a.k.a. elote) will please even the pickiest of eaters. What Is Elote? Elote, or Mexican corn on the cob, is a popular street food in Mexico (that’s why it’s also known as Mexican street corn). Corn on the cob is charred on the grill, slathered with butter and mayonnaise, and finished with salty Cotija cheese.
What is Mexican food called?
Also referred to as Mexican elote, Mexican food corn, street corn, or Mexicorn on the cob, essentially it is corn on the cob smothered with a sauce made by using a mayo-sour cream mixture and sprinkling it with cotija cheese and fresh chopped cilantro. It is considered as one of the most popular street foods in Mexico.
What is Mexican street corn?
This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a sauce made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. In my version here, I made it two ways – (1) On The Cob and (2) Off The Cob In a Skillet.