EXECUTIVE SUMMARY By darmansjah
ELOTE is a not-so-sweet corn on the cob, with grea fat kernels that bvurst in the mouth. The smoky, pit-roasted ears are a staple across Mexico, and it’s dish that is customised, like so many others, to the eater’s taste.
ORIGIN Maize the very heart of Mexican food, and this is the plant in its most basic from. There is little doubt that the Aztecs, Incas and other pre-Colombian indigenous civilizations feasted upon whole cobs of corn, although the butter ,cheese and mayonnaise that are now frequently used as condiments are relatively modern embellishments.
TASTING In Mexico, you’re never far from corn roasting over coals. The charred, sweet kernels are fat and hot, redolent of the fire. To eat the cob, skewer it using a stick or grasp it by the undressed husk. Chilli and lime-that ever-dependable Mexican duo are all that’s needed to complete the feast, and perhaps a splodge of mayonnaise and a handful of grated cheese. In the north of the country, you’ll find elote boiled an topped with cream, cheese and chilli powder. This is food to be eaten as you wander through the market looking for the next course.
FINDING IT Go to any town, city or village in Mexico and it’s impossible to miss (around US$0.65).