Late summer means corn to me. When I was a boy in Warren, Pennsylvania, my grandfather, Bob Check, played a big part in my life. As the oldest grandchild, I got to spend time with him as he gardened, hunted, fished, and traded odd jobs. In his garden, he grew tomatoes, beans, peppers, and a variety of other vegetables, but the crop that I looked forward to the most was corn. I have vivid memories of late August at my grandfather’s place, going out early to pick corn with him before it got too hot. When we were done, we would shuck the corn, boil it in a big pot, and eat it for lunch with butter and salt.
I had no idea that our tradition of growing and eating corn together continued an ancient American practice. Scientists believe that Native Mexicans domesticated corn (Zea mays) about 7000 years ago from its wild ancestor, teosinte. Fast forward to 4000 years ago, and hunter-gatherer people living in the ancient Southwest began cultivating corn, selecting varieties that flourished in the high arid environments of what are now Arizona and New Mexico. From there, other groups adopted it and spread it east and north until people all over North America were growing corn.
Mexican people also discovered the practice of nixtamalization, which enhances corn’s nutritional value and prevents deadly diseases like pellagra (caused by niacin deficiency). When Europeans took corn back home, they failed to introduce the nixtamalization process, or the Native American practice of growing and eating corn with beans and squash, which created a complete protein. In the 18th and 19th Centuries, as corn became a staple crop in Europe, Africa, and the American South, thousands suffered and died from pellagra before scientists identified its cause in the early 20th Century. Who knew there was so much history around one small vegetable?
When I moved to Arizona in 2000, I really missed the fresh corn available in Pennsylvania in late summer, usually sold out of the back of a truck by the farmer. One thing I did notice was the street vendors selling elote or Mexican Street Corn. Elote came to mind this summer when I was trying to figure out what side dish we would take to a pool party the next day. Elote is perfect for summer gatherings because it's fresh and tasty. I thought, "I love that stuff! But I sure don’t want to buy 20 ears of corn and doctor all of them up for everyone." And I really didn’t want to take all that corn and the fixings, either. What a pain in the butt that would be, to carry all that stuff to a pool party. Then I thought, "I bet I could use frozen corn and make a type of casserole and take just one dish."
Once I got to the store and parked, I did a quick internet search for Mexican street corn casserole. I found several recipes but nothing that sounded like the street corn I had had from the elote vendor. I knew the few times I had eaten elote, he would slather mayonnaise and Mexican crema on the corn and sprinkle it with Cotija cheese (a crumbly Mexican cheese like parmesan). As a final touch, he would shake Tajin on top. So, that was my plan: I would use the ingredients I liked from my past elote experiences and parts of these recipes to formulate a way to put it all together.
I gathered frozen corn and crema and found the cotija cheese. I already had the mayonnaise sitting at home. Now I just needed a few limes and some Tajin. After I purchased all the ingredients, I took them home and worked on a recipe. The next day before we went to the pool party, I put the recipe together. I decided to cook the corn in a frying pan to try and get some char on the corn as I had seen on the corn from the elote vendor. Then I put everything together. We got to the party and everyone wanted to know what the heck I had brought. I said Mexican street corn off the cob. Try it and let me know what you think.
Everyone seemed to like it. It was the first time I had no leftovers to take home. A couple of people asked me for the recipe, and I said I didn’t have one. I just threw it together. At the next party, I was told to bring the street corn again and to bring a recipe to go with it this time. Below is the recipe that I finally came up with after several people kept asking for the recipe.
Mexican street corn off the cob:
64 oz. frozen corn
1 t. salt when heating the corn.
1/2 C. mayonnaise
3/4 to 1 C. Mexican crema
2/3 C. Cotija cheese
Juice of 1 lime
1 to 2 T. Tajin or Picaringa Chilito
I usually use frozen corn, but you can use fresh for sure. Heat up the frozen corn. I dust the top with salt before heating. I typically heat the corn in a big frying pan with salt to get some charred bits, but you can just put the corn in a microwavable container and microwave it until it's hot.
Once heated, put the corn in a mixing bowl and add the mayo, crema, and lime juice. Mix until the corn is coated.
Next, add the Chilito or Tajin to the corn and mix. I usually continue to add the seasoning until I can taste the acidity.
Finish by adding the Cotija cheese. I completely cover the top of the corn with the cheese and then mix it in. Taste and make sure it's what you like and adjust it to your liking.
I will then do a light dusting with the cheese again and sprinkle the Chilito/Tajin over the top for presentation purposes. Serve right away or you can do a quick reheat if you are taking it to a party.
This is how you would search for Tajin in the library.
- Go to the main search field in the library.
- Click the Advanced search underneath.
- Add the term Tajin to the first field (do not select an option from the drop down box).
- Add the term food to the second field (do not select an option from the drop down box).
- Add the term seasoning to the last field (do not select an option from the drop down box).
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Mike Check is the library's technologist and focuses on providing support and technology services. He enjoys traveling with his family and has been to many exciting places around the globe.