More than Corn on the Cob and Butter

Spanish "maíz" from Taíno mahiz for the plant, was first domesticated by indigenous peoples in southern Mexico about 10 000 years ago. It was only 1-inch (25-mm) long and one per plant! 

Spaniards brought it back Europe after 1492, but it was not very popular for centuries.

Here are other ways to enjoy corn on the cob:

1. Miso-Mayo

1 Tbs. (15 ml) each: miso paste and (vegan) mayonnaise.

Stir together.

2. Mustard-Tarragon

2 Tbs. (30 g) yellow mustard 

1 tsp. (5 ml) organic lemon zest

1 Tbs. (6 g) tarragon

Stir together in a cup (130 g) organic (dairy-free) butter.

3. Barbecue Butter

1/2 cup (65 g) organic (dairy-free) butter

2 tsp. (10 ml) BBQ sauce

Mix together.

4. Olive Oil and Basil

Drizzle corn with olive oil and sprinkle of ground black pepper and fresh basil

iro (“man”) 5. Midwest Corn

Cook corn in a mixture of (dairy-free) organic milk and butter

and topped with:

• some sliced jalapeños
• chili powder
• cumin
• garlic 
• sliced green onions
• (dairy-free) cheese