Tamales de elote are a favorite breakfast food in Mexico and throughout Central America. In El Salvador and Guatemala they are often served as the starchy portion of a meal.
Tag: Corn
Tamales de Elote
Githeri
(Kenyan corn and beans)
Githeri is a simple yet nourishing Kenyan dish that originated with Kikuyu tribe. The combination of beans and corn supplies a full complement of protein.
Gai Pad Yod Khao Pod
(Thai chicken with baby corn)
Gai pad yod khao pod, also known as baby corn chicken, is a simple and quick Thai stir fry. The inclusion of oyster sauce as a seasoning belies a strong Chinese influence.
Creamed Corn
(American corn kernels simmered with cream)
Cream-style corn is an old-fashioned Midwestern American dish that deserves to be rediscovered.
Clambake
(American, New England seafood and vegetable beach barbecue)
For a clambake on the beach, fresh seafood, potatoes and vegetables are steamed in a seaweed-lined firepit.
Cancha
(Ecuadorian, Peruvian toasted corn snack)
Cancha, a popular snack in Peru and Ecuador, is made with a special type of large-kerneled corn called maíz chulpe or maíz cancha chulpe. A simple sprinkling of salt and the cancha is ready to eat.
Calabacitas y Elotes con Crema
(Mexican zucchini and corn simmered in cream)
Two New World vegetables pair up beautifully in this simple yet luxurious side dish. Calabacitas is the word for young zucchini, and elotes means kernel corn.
Cachapas
(Venezuelan fresh corn pancakes)
Cachapas are rib-sticking pancakes made with fresh corn. They are sold as road-side snacks in Venezuela, wrapped around cheese and meat or simply spread with butter, cream cheese or sour cream.
Irio
(Kenyan mashed peas, potatoes and corn)
Irio is a hearty and nutritious accompaniment to Kenyan meals. It has many variations, but potatoes and peas are the staple ingredients, with corn the most common addition.
Elotes Asados
(Mexican roast corn on the cob)
Roast corn on the cob is a favorite street food in Mexico, slathered with a cheesy, lime-scented sour cream sauce.