Esquite and Elote

According to the Mayan creation story of the Popol Vuh, the gods first made man from mud and then from wood. After these two unsuccessful human prototypes and a flood to wipe them out, the gods decided on corn - and so began the slightly cannibalistic love affair that Meso-Americans have with corny cuisine.

Everyone knows of tortillas and chips; most are familiar with masa and its makings (like empanadas); but I don't feel that many people know how much fresh corn is featured in Mexican cuisine. Elote (on the cob) and esquite (just the kernels) rank among tacos and tortas in Mexico's favorite street foods. This, however, is not the Jersey sweet corn, smothered with squeezable "butter" at your Labor Day BBQ. Mexican corn is not sweet, and is traditionally served slathered with mayonnaise, rolled in grated cheese and sprinkled with chile powder. Once you get past the foreign flavor combination (and, I admit, it can take a while), this is quite tasty, both in a cup or on a stick.

Ingredients

4 ears of corn

4 Tbsp. mayonnaise

1 cup queso añejo, cotija or fresco (or finely grated parmesan)

2 tsp. chile powder

Directions

1 - Prepare the corn on the cob however you like - boiled or grilled. (Grilled in the husk is the popular way here - if you have a grill and want to be authentic.)

2 - Slather each ear of corn with 1 tablespoon of mayo.

3 - Sprinkle 1/4 cup of finely grated cheese on the mayo (it will stick to the mayo).

4 - Sprinkle each cob with 1/2 teaspoon chile powder (or as much as you can take; it will also stick to the mayo).

5 - For esquite, fill a cup with cooked corn (fresh, can, frozen - your choice), top with the mayo, cheese and chile powder.

6 - Enjoy either way!