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The ''eloteros'' also sell coal-grilled ''elotes (elotes asados)''. These ''elotes'' are splashed with salt water and grilled in the coals until the husks start to burn and the kernels reach a crunchy texture. In Central America, it is customary to grill ''elote'' during the first harvest of the year --the end of June until the beginning of September. During this time, women can be seen on the sides of the highway next to the cornfields selling grilled ''elote'' seasoned with lime juice and salt. |
The ''eloteros'' also sell coal-grilled ''elotes (elotes asados)''. These ''elotes'' are splashed with salt water and grilled in the coals until the husks start to burn and the kernels reach a crunchy texture. In Central America, it is customary to grill ''elote'' during the first harvest of the year --the end of June until the beginning of September. During this time, women can be seen on the sides of the highway next to the cornfields selling grilled ''elote'' seasoned with lime juice and salt. |
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In [[Peru]], ''choclo con queso'' is a popular street food in which the corn on the cob is grilled on hot coal and served with Peruvian salted cheese. It is also a common dish sold on inter-regional buses. |
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===Quebec=== |
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A popular use for corn on the cob in Quebec is for serving at an ''[[:fr:épluchette de blé d'Inde|épluchette de blé d'Inde]]'', or corn-shucking party. At this informal type of celebration, the guests help to shuck the corncobs, which are then boiled and served with butter and salt, often along with other foods. |
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===Yaki-Toumorokoshi=== |
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[[Image:ぐるぐるソーセージ_焼きもろこし_%284457622554%29.jpg|thumb|right|Yaki-Toumorokoshi]] |
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''Yaki-Toumorokoshi'' (焼きとうもろこし, "roasted sweet corn"), or ''Yaki-Toukibi'' is a [[Japanese cuisine|Japanese snack]]. Generally, corn is coated with [[soy sauce]] and [[grilled]]. In the middle of the [[Meiji Era]] (around 1890), the popularity of ''Yaki-Toumorokoshi'' [[Market stall|stall]]s spread in [[Sapporo]], [[Hokkaido]]. |
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Even today, ''Yaki-Toumorokoshi'' stalls can be seen at [[Japanese festivals]]. |
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==Variations== |
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===''Elote''=== |
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{{For|the Mexican street food of corn in a cup, sometimes referred to as elotes|Esquites}} |
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[[Image:Elote recipe.jpg|thumb|right|Elote]] |
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In [[Central America]] (except [[Panama]]) and [[Mexico]], 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]]. |
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In the [[Andean states|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''. |
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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. |
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In some regions of Mexico, ''elotes'' are sold in the street from [[food carts]] by stationary or mobile ''eloteros''.<ref>{{Cite web|url=http://www.mexico.mx/en/articles/elotes-esquites-delicious-mexican-treats-en|title=Elotes and esquites, delicious Mexican treats|website=www.mexico.mx|language=en|access-date=2019-02-22}}</ref> The vendors offer a choice of hard or soft, small or large kernels, and seasonings, sour cream, mayonnaise, liquid cheese, chile powder, grated cheese, or butter. The ''elotes'' are kept hot by putting them in the [[brazier]] where they were cooked and are generally served soon after they are cooked. The ''elotes'' are usually boiled and transported wrapped in the husks,<ref>{{Cite web|url=https://www.allrecipes.com/recipe/138974/mexican-corn-on-the-cob-elote/|title=Mexican Corn on the Cob (Elote) Recipe|website=Allrecipes|language=en-us|access-date=2019-02-22}}</ref> because cooking them in the husks gives them more flavor. |
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The ''eloteros'' also sell coal-grilled ''elotes (elotes asados)''. These ''elotes'' are splashed with salt water and grilled in the coals until the husks start to burn and the kernels reach a crunchy texture. In Central America, it is custom to grill ''elote'' during the first harvest of the year --the end of June until the beginning of September. During this time, women can be seen on the sides of the highway next to the cornfields selling grilled ''elote'' seasoned with lime juice and salt. |
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In [[Peru]], ''choclo con queso'' is a popular street food in which the corn on the cob is grilled on hot coal and served with Peruvian salted cheese. It is also a common dish sold on inter-regional buses. |
In [[Peru]], ''choclo con queso'' is a popular street food in which the corn on the cob is grilled on hot coal and served with Peruvian salted cheese. It is also a common dish sold on inter-regional buses. |
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