Mexican street corn, or elote, originated in Mexico, where indigenous communities have been preparing corn-based dishes for millennia, dating back to the ancient Maya and Aztec civilizations who domesticated maize around 9,000 years ago. This iconic street food emerged in its modern grilled form in the bustling markets of Mexico City and other urban areas during the 20th century, evolving from simple boiled or roasted corn to a flavorful treat sold by vendors known as eloteros. Its popularity stems from the irresistible combination of sweet, charred corn kernels slathered in creamy mayonnaise or crema, tangy lime juice, crumbled cotija cheese, chili powder, and cilantro, creating a perfect balance of smoky, spicy, creamy, and zesty flavors that’s both affordable and customizable. Elote’s appeal has spread globally through Mexican diaspora, food trucks, and social media, symbolizing vibrant street culture and evoking nostalgia for authentic, handheld comfort food that’s easy to eat on the go.

Ingredients

2 cups hulled corn (J&E Farms)

1/2 cup diced sweet Walla Walla onion (Amador Farms)

1/2 cup chopped cooked bacon

2 tbsp butter

1/4 cup mayonnaise

2 tbsp fresh lime juice

2 tsp chili powder

1/4 cup shredded Romano cheese

Directions

1. Heat a medium skillet on medium-high heat. Melt butter and add onion. Cook onion until translucent, about 5 minutes.

2. Add corn and bacon. Cook for 5 minutes. Add mayonnaise, lime juice and chili powder. Mix well.

3. Add cheese to each serving when plated.

4. Optional, added chopped jalapeno and/or cilantro for added color and flavor.

5. Best when served warm. Makes 3 cups.

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