Planting began somewhere around the end of June/beginning of July to coincide with the rain season.
This year's rain season was a little on the dry side, and sadly many a cosecha (harvest) was lost. Those that weren't lost, took quite a beating from the wind and hail.
Luckily for us, not all was lost. We were able to enjoy a good old-fashioned Elotiza at El Rancho with family and friends.
Corn-on-the-cob sure does taste good when cooked over an open, wood-burning fire. But the real secret to sweet corn-on-the-cob is to leave some of the husks on the corn when cooking them.
These smaller, not as well formed elotes are called moloncos.
Some people like to eat their corn-on-the-cob with a little butter and salt. Others, prefer lime juice, salt and hot sauce. But these freshly picked elotes were so sweet and delicious, all we added were a few slices of homemade panela (a soft Mexican cheese).
How do you like your corn on the cob? And what's in season where you live?
