Corn, also known as maize, originated in southern Mexico around 9,000 years ago, where it was first domesticated from a wild grass called teosinte. Over time, indigenous peoples selectively bred it into the productive crop we know today. Corn’s popularity stems from its versatility and adaptability — it can grow in diverse climates, be consumed fresh or dried, and is a staple ingredient in countless food products like tortillas, cereals and syrups. Additionally, it plays a major role in livestock feed, biofuel production and industrial goods, making it one of the most widely grown and economically significant crops in the world.

Ingredients

4 cups corn removed from cob (Amador Farms)

2 cup chopped onion (Amador Farms)

1 tbsp minced garlic (Amador Farms)

2 tbsp olive oil

2/3 cup mayonnaise

8 oz cream cheese

2 cups shredded cheese (Mexican Blend)

1 tbsp chili powder

1/2 tsp black cardamon powder

1/2 tsp salt

1/2 tsp black pepper

2 tbsp lime juice

Corn chips

Directions

1. Heat the olive oil in a large skillet over medium high heat. Add onion and cook until soft, about 5 minutes. Add corn, garlic, chili powder, cardamon, salt and pepper. Cook until the corn is softened, for about 5 minutes.

2. Reduce the heat to medium. Mix in the cream cheese until melted. Stir in the mayonnaise and shredded cheese until the cheese is melted.

3. Stir in lime juice until well combined.

4. Serve with corn chips and sliced avocado (optional). Serves 12.

Federal Way resident Vickie Chynoweth published a cookbook called “Well Fed: Easy-to-Follow Recipes.”