File:Fiestas de las Culturas Indígenas 088.jpg

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English: In México i's called corn (the elotl Nahuatl, 'sweet corn') to the ear of corn that is still on the plant that produced it (both mature and immature), or which was recently harvested and in which the grains still keep the natural moisture. In Mexico, the corn are the basis or the complement of many dishes, including soups, stews, fried foods, cakes and puddings, tamales casserole, desserts and pastry dishes like cakes, breads
Español: En México se le llama elote (del náhuatl elotl, 'mazorca tierna') a la mazorca de maíz que todavía está en la planta que la produjo (tanto maduras como inmaduras), o bien a la que fue recientemente cosechada y en la cual los granos todavía guardan la humedad natural. En México, los elotes son la base del complemento de numerosos platillos, incluyendo sopas, guisados, frituras, tortas y budines, tamales de cazuela, postres y platillos de repostería como pasteles y panes.
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Author Germán Torreblanca

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current16:03, 15 September 2016Thumbnail for version as of 16:03, 15 September 20165,184 × 3,456 (6.13 MB)Germán Torreblanca (talk | contribs)User created page with UploadWizard

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