"Corn became ubiquitous in the Americas, being the main ingredient for tortillas, breads, stews, tamales, puddings and even beverages. Corn on the cob, an American classic, is known as Elote in Mexico, where it’s boiled or roasted and served on a stick or with the husk as a handle. It’s a beloved street food favorite, and it’s easy to see why since this humble crop makes the perfect vehicle for all sorts of savory add-ons." http://thetable.homechef.com/brief-history-elotes/

Recipe guided by:
http://www.themostlyvegan.com/mexican-street-corn/