I confess I have no great love for corn on the cob. It gets stuck in my teeth, corn juice smears all over my face, and I couldn’t understand why we didn’t just cut it off with a knife. The worst part was when I discovered corn was a starch, which meant it wasn’t as good-for-me as other veggies. For everyone else, it seemed like a treat, but I just couldn’t see it.
Then came the season in my life when Husband lived with his grandma, J, while he and I were dating. My weekends would be spent at her house, watching her and her neighbors as they gestured wildly at the TV during football games. We’d play charades, we’d go to pumpkin festivals, we’d stay up late chatting and eating all manner of food. J declared “fondue night” one time, and we spent the whole evening out of the back porch, dunking foods in chocolate or cheese. It was a delicious time, and I cannot really think about it without missing it.
J’s porch was where I found a way to like corn on the cob. She’d boiled up some ears, and she told me that there was a way to make it called “elotes” – it’s a preparation that is popular in Mexico. They make the corn then cover it in butter, mayonnaise, spicy chili powder, cilantro and a dash of parmesan or feta, and sure enough, with just a little of this awesome flavoring, I was able to see why corn was so popular. I didn’t mind getting messy, or having corn stuck in my teeth. It might have been the corn itself, I suppose, but it also might have been the excellent company as the sun went down over the house and J stoked the fire in the chimenea on the porch.