[1] Classic elote: mayo, crumbled cheese, chile powder and lime (photo © Good Eggs).

[2] As an alternative to ancho chile powder, Tajín (tah-HEEN) seasoning is a blend of chile powder, lime and salt. You can use it on anything, including buttered toast, fruit salad and ice pops (photo © Tajín).

[3] Crumbled cotija cheese (photo © Bake-Off Flunkie).

[4] Crumbled queso fresco (photo © Murray’s Cheese).

[5] Elotes asados, finished on a grill. If you’re serving multiple topping options, consider cutting the corn cobs in half so guests can manage to try them all (photo © ChefSteps).

After Labor Day, supplies of fresh summer corn start to dwindle.

So here’s an idea for a cocktail party with family, friends and neighbors: ears of corn and cocktails, Mexican-style.

By that we mean: elotes, Margaritas and agua fresca (non-alcoholic).

Elote (ay-LOW-tay, plural elotes), meaning tender corn cob, derives from the Nahuatl elotitutl (Nahuatl, the language of the Aztecs, is still spoken today).

Elote is a popular street food; typically grilled on a stick on the vendor’s cart, then brushed with melted butter or mayonnaise, rolled in cotija or queso fresco crumbles, and dusted with chile powder and salt (photo #1).

It’s served with a lime wedge to squeeze over the corn.

More modern variations use sour cream (called crema in Mexico) instead of the butter or mayo, and liquid cheese instead of the crumbles (please, no!).

Ready to cook?

The elotes are usually boiled at home and transported wrapped in their husks by the elotero (the vendor).

Once on the street cart, they can be served hot from the warming drawer, or grilled over a brazier to char some of the kernels. These grilled ears are called elotes asados (photo #5).

Hacks:

 
 
HAVE FUN WITH STREET CORN:
SET UP A DIY “INTERNATIONAL” ELOTE BAR

Classic Toppings

 
International Variations

If you want to offer options in addition to the classic elote garnishes, here are some variations.

Group the ingredients by nationality on the DIY table, along with signage indicating the nationality.

Note that except for Mexican elote, these are flavor ideas we created. They are not served in their designated country.

 
Here is a complete guide to making elote from ChefSteps.
 
 
THE HISTORY OF CORN

Corn as we know it today is very different from the wild corn that was discovered and cultivated by the peoples living in what is now Mexico. It is a cereal grain, and the original wild grass, called teosinte, had thin sprigs with tiny kernels (” rel=”noopener” target=”_blank”>see image).

Scientists believe that people in central Mexico developed corn at least 7,000 years ago. Over the millennia, the ears of maize (corn) we know today were bred to be larger and larger, with larger kernels.

These substantial ears of maize became the staple crop. It spread north into the southwestern U.S. and south to Peru. About 1,000 years ago, as Native Americans migrated north across the continent, they brought corn with them.

When Columbus “discovered” America, he also “discovered” corn. The sweet corn we enjoy today, which occurred as a spontaneous mutation of field corn, is a family of cultivars of maize.

For the biology geeks among us, the genus and species of maize is Zea mays; sweet corn is Zea mays convar. saccharata var. rugosa. Zea is the Greek word for single-grained wheat, and was employed by botanists to name the species of large grasses that have edible components—i.e., the grains.

Botanically, the grain is a type of fruit called a caryopsis, composed of the endosperm, germ, and bran.

*If using wood sticks, remember to soak them before adding the corn and grilling.

‡‡Recipe for Barbecue Seasoning: Combine 1 tablespoon smoked paprika, 2 teaspoons brown sugar, 1½ teaspoons salt, 1 teaspoon celery salt, 1 teaspoon dry mustard, 1 teaspoon garlic powder, ½ teaspoon black pepper.

Looking for some sophisticated party fun?

Here’s an idea from Elegant Affairs Caterers, riffing on tomato soup and grilled cheese:

Gazpacho shooters, topped with mini grilled cheese sandwiches.

Make your favorite gazpacho recipe, and use thin bread for the grilled cheese (photo #1).

Another fun gazpacho idea: top the shot glass with Tostitos Scoops filled with salsa (photo #2).

Or, create your own duo. Our mom was fond of hanging a large shrimp over the rim, with a sprig of dill on top of the gazpacho.

Here are some gazpacho recipes to start you off:

 
 
MORE FOOD FUN

[1] Gazpacho shooters with mini grilled cheese toppers (photo © Elegant Affairs Caterers).

[2] Yellow gazpacho topped with Tostitos Scoops filled with salsa (photo © Chicken Fried Gourmet [now closed]).

[1] Yellow watermelon (photo © Good Eggs).

August 3rd is National Watermelon Day (July is National Watermelon Month).

A summer favorite, watermelon so refreshing because of its extremely high water content. (Like a glass of ice water, it’s even more refreshing when chilled.)

Watermelon is the juiciest of melons, about 92% water by weight. The water keeps the calorie count down: just 30 calories for 2/3 cup.

Watermelon is always welcome on the table, but you can add some excitement by seeking out yellow watermelon. It’s sweeter than the red variety.

Our tip: Check around for yellow watermelon. And while you’re add it, Why not mix yellow and red: on a platter of slices, in fruit salads and on skewers (how about with with ciliegine, small mozzarella balls?).

Yellow watermelons lack lycopene*, the compound (and antioxidant) that produces the red color in its sister watermelon, tomatoes and red grapefruit.
 
 
HOW DID RED WATERMELON BECOME YELLOW WATERMELON?

Most of us have only seen red watermelon. But beyond seeds-versus-seedless, there are more than 1,200 cultivars of watermelon, from pink flesh, orange flesh and white flesh to black rinds [source].

The wild melons are a bitter fruit with hard, pale-green flesh. Over millennia, farmers produced the tempting fruit we know today.

First cultivated in Africa some 5,000 years ago, watermelon seeds have been found in King Tut’s tomb as well as in the villages of common folk.

As the melons were bred for rosier color over millennia, the lycopene content increased, resulting in the rosy red color of our current watermelons.

Yellow watermelon is prized for its sweetness. The yellow flesh has a sweeter, honey-like flavor as compared to red-fleshed melons, but the nutritional benefits are largely the same (the red flesh has more lycopene).
 
 
Watermelon Salad With Feta & Thai Basil
Watermelon Salad With Mozzarella & Pine Nuts
The History Of Watermelon
How To Select A Watermelon

________________
*Lycopene is a bright red carotenoid (a type of antioxidant) found in papayas, red grapefruits, tomatoes, watermelons and some other red fruits and vegetables—although it is not present in strawberries or cherries. (What’s up with that, Mother Nature?) It’s also found in some pink foods, such as pink grapefruit and pink guava. Foods that are not red, such as asparagus and parsley, also contain lycopene. Diets rich in lycopene may help prevent the development of prostate cancer. It may also protect against cancers of the lungs, breasts and kidneys [source].

Since it’s National IPA Day, our last article was on this favorite style of craft beer.

Here’s something to serve with it, when you’re kicking back with a beer: a pasta salad with antipasto accents and a creamy pesto dip.

This super-easy tortellini recipe (photo #1) can be served as an antipasto/snack, as a light lunch with a side salad, or as a first course at dinner.

You can serve it at room temperature or straight from the fridge.

It’s easy to make pesto. But it’s even easier to buy a jar (photo #2).
 
 
RECIPE: TORTELLINI ANTIPASTO WITH PESTO DIP

Ingredients For 4-6

 
Garnishes

 
Preparation

1. BRING a large pot of salted water to boil. Cook the tortellini according to package directions. Drain, rinse, and cool.

2. MIX the pesto and cream cheese in a medium bowl until well combined. Smear the pesto mixture on a serving plate (see photo).

3. ARRANGE the tortellini around the pesto mixture for dipping. Drizzle with olive oil and serve with your favorite olives and antipasti.
 
 
THE HISTORY OF TORTELLINI

[1] Easy-to-make tortellini appetizer (both photos © DeLallo).

[2] It’s easy to make pesto, but even easier to buy a jar.

[1] A refreshing glass of IPA. The flowers to the left of the glass are hops (photo © Homebrewers Association).

[2] For IPA fanatics, there’s a special glass engineered to highlight the flavors and aromas of IPA (photo © Kegworks).

[3] On a summer day, enjoy a cold IPA with an antipasto plate (photo © Terrasprite | iStock Photo).

[4] IPA is a great pairing with ribs, or anything that comes off the grill (photo © Jack Jelly | iStock Photo).

[5] Steak on the grill, ready for an IPA (photo © Freeze Frame Studio | iStock Photo).

[6] Some people’s idea of a great meal with IPA: barbecue ribs (photo © EZForyu | iStock Photo).

The first Thursday in August—today—is National IPA Day, celebrating India Pale Ale, a highly-hopped style, more alcoholic beer.

There’s Saison Day, Stout Day, and even Barrel-Aged Beer Day, but we guarantee none of those beers have achieved the trend status of IPA.
 
 
A BRIEF HISTORY OF IPA

The pale ales of the early 18th century were lightly hopped. But a need for more hops and higher alcohol evolved.

In the 19th century, the British living in India drank ale from England, largely because the Indian water supply had microbes that caused digestive problems to people not raised on it.

But not all beer could hold up on the long journey in the hot hold of a ship. IPAs were created to have a level of alcohol (7%-8%) and hops (which act as a preservative) to withstand the voyage of up to six months.

In modern times, the transportation challenge has been eliminated and there’s plenty of bottled water for travelers abroad. But IPAs retained their popularity in the U.K.

Here are details on the history of IPA.
 
 
IPA IN THE USA

IPA wasn’t much brewed in the U.S. prior to the groundswell of the last 10 years. During this time, IPA has become the darling of American craft brewers and drinkers.

In fact, craft brewers are so focused on IPA that in 2018, The Brewers Association officially established three new substyles (types) of IPA, based on how the treatment of hops creates tropical aromas and flavors.

The three new styles are Juicy & Hazy Pale Ale, Juicy & Hazy IPA and Juicy & Hazy Double IPA. Here’s what defines hazy and juicy IPAs.
 
The Best Beers In America Poll

In this year’s “Best Beers in America” poll by Zymurgy* Magazine, six of the top 10 “best beers” are IPAs.

Here are the winning IPAs. If you’re a fervent IPA fan, track them down and hold your own competition.
 
The Great American Beer Festival

Not surprisingly, for more than a decade IPA has also reigned at the Great American Beer Festival (GABF).

American-Style IPA was the most-entered category at the annual GABF competition, only to be unseated in 2018 by its sibling—a new substyle of IPA called Juicy or Hazy India Pale Ale (see the difference in the styles below).
 
 
IPA FLAVORS & STYLES

IPAs brewed in the U.S.—called American IPAs—have flavors and aromas defined by their hops. American hops have citrus-like, piney or resinous hop character.

American IPAs are all about hop flavor, hop aroma and hop bitterness. Instead of floral and spicy European hops, American hops, grown in the Pacific Northwest, provide distinctively different flavor notes.

There are many varieties, bred for specific flavors such as:

 
There are many different hops from which brewers can choose, not just for IPA but all styles of beer.

In addition to Europe, Australia, New Zealand and other areas grow still more species of hops. Here’s more about them.
 
 
AMERICAN IPA STYLES

Within a category even as narrow as American IPA, different styles can be achieved by using different brewing techniques, particular strains of yeast, varieties of hops, the timing of adding the hops, and adjusting the chemistry of the water, and more.

Among American IPA brewers, three main styles have evolved. Although the style has become popular in the region, it need not be brewed in that region. Nor must any brewer in a particular region subscribe to a particular style.

 
And now, the Milkshake IPA! Really!

This new style introduces lactose† into the brewing process, often with the addition of a fruit and a vanilla bean. It has a lighter appearance and a thicker body—hazy like New England IPAs. The biggest difference between the two is the addition of lactose.

As in any hot category, expect even more innovation coming down the pike.

PLUS, if you like high-alcohol IPA, look for Double IPA from the U.K.

Also called Imperial IPA, hey are a stronger, very hoppy and high-alcohol IPA style (the beers typically have alcohol content above 7.5% A.B.V.).
 
 
PAIRING IPA WITH FOOD

Serve an IPA with robust food: red meat and strong cheeses.

For summer, barbecue, brats and other grilled foods—including burgers and hot dogs—and antipasto plates welcome pairing with an IPA.

For winter, any hearty food will do: roasts, sausages, soups, stews, etc.

*Zymurgy, also known as zymology, is the scientific study of the biochemical process of fermentation and its practical applications. Scientists focus on the fermenting of different species of yeast and bacteria, and their use in brewing, fermenting milk (buttermilk, yogurt), wine making and the production of other fermented foods.

†Lactose is a non-fermentable sugar derived from milk, that adds sweetness and body to beer. It has traditionally been used as an ingredient in English-style sweet stouts, commonly referred to as milk stouts.