Corn on the cob: Difference between revisions

In[[Mexico]] and most of [[Central America]], an ear of corn, on or off the plant, is called ''elote'' (from the [[Nahuatl]] ''elotitutl'' 'tender cob'). This term is also used in Mexican and Central American communities in the [[United States]].

In the Andean countries (except for [[Venezuela]] and [[Colombia]]) as well as [[Uruguay]] and [[Paraguay]],<ref>{{Cite web|url=https://www.starchefs.com/cook/savory/product/peruvian-choclo|title=Choclo: The Giant Corn of Peru|last=Kenniff|first=Sean|website=Starchefs|language=en|access-date=2019-08-21}}</ref> an ear of corn is ''choclo'' (from [[Quechuan languages|Quechua]] ''chuqllu''). In [[Venezuela]], it is ''jojoto''. In [[Colombia]], [[Panama]], [[Puerto Rico]], [[Cuba]], the [[Dominican Republic]], and [[Spain]], it is known as ''mazorca''.

In [[El Salvador]], [[Mexico]], and the border states of the [[United States]], ''elote'' is eaten both as a sweet and as a salty dish. It is most commonly boiled in water with seasonings such as ''[[tequesquite]]'', [[Dysphania ambrosioides|''epazote'']], the Santa Maria herb, or [[Tagetes lucida|pericon]]. The boiled ear is served with condiments such as [[butter]], [[mayonnaise]], and grated [[Cotija cheese|''cotija'']] cheese, and in the case of Mexico, [[Chili powder|chile powder]], [[lemon juice]], and [[salt]].<ref>{{Cite web|url=https://www.forbes.com/sites/bradjaphe/2018/04/30/a-brief-history-of-mexicos-love-affair-with-corn/|title=A Brief History Of Mexico's Love Affair With Corn|last=Japhe|first=Brad|website=Forbes|language=en|access-date=2019-02-22}}</ref> ''Elote'' or ''elotes locos'' 'crazy corn', is also served at town fairs in Mesoamerica, served on a stick for holding it and seasoned with mayonnaise, sweet and sour sauce, ketchup, and mustard.