ELOTE

is the word for "corn" in Mexico.  This guy sells his from his cart outside an elementary school at noon.  On the way back from the gym, I bought a cup with cheese, salsa, and lime juice (hold the mayo, please).  Elote is also served on the cob, on a stick.  I ate one of those a couple of years ago.  Why did I think it would be better off the cob?

We have grown corn most of our married life.  Here's how we ate it:  When the corn (preferably Silver Queen) is just ripe (there's an art to knowing when this is), put on a pot of salted water to boil. Run to the garden and pick the number of ears you want.  Run back to the house and shuck it fast.  (You have to hurry because the sugar supposedly turns to starch in 20 minutes.)  Drop it in the boiling water and take it out when the water comes to a boil again.  Eat with melted butter and salt.  Tomatoes are ripe at the same time as the corn, so we had many-a dinner of just corn and tomatoes. I used to be able to eat a dozen ears at one sitting when I was younger and skinnier.  Elote, in my opinion, is not even fit for chicken corn soup.  The kernels are too big and old.  But the smell coming from the cart is very enticing. And the school kids love it.