This dense and sweet version of cornbread has a remarkably potent corn flavor thanks to fresh or frozen corn kernels instead of cornmeal. Instructions: Heat the oven to 350 degrees. Beat the eggs in a ...

Preheat the oven to 350 degrees. With a sharp knife, cut the corn off the cob. Then flip over the knife and scrape out the milk from the cob with the dull edge. Beat the eggs and set aside. In a ...

One of the most moving experiences in my travels happened just on the other side of the Mexican border about 14 years ago, while walking in and around Miguel Hidalgo Park in Tecate, during its Día de ...

One of the highlights of summer is taking advantage of the bounty of produce that parades through the warm weather months. At the top of this list is corn. From eating it straight off the cob to ...

When I share recipes with you each week, I usually have a photo of the finished dish to accompany it. But today, I thought it would be fun for you to see the genesis of the Mexican elote street pan ...

Wandering down the streets in Oaxaca, Mexico, vendors in small carts with colorful umbrellas sell elote, seasoned corn on the cob, as a snack for passersby. I was hooked — without even realizing how ...