Long before it became a summertime favorite, corn or maize was cultivated by indigenous communities as a gift from the earth. More than nourishment, it represented life, tradition, and connection. In this recipe, we bring that story to your table: Mexican street corn, charred to perfection, slathered with crema and cheese, and dusted with our Tomahawk Warrior’s Blend. It’s bold, smoky, and rooted in the flavors of the past — a dish meant for sharing.

As you take that first bite, smoky, creamy, and just a little fiery, remember that this dish carries more than flavor. It carries a story that began thousands of years ago, when maize first became the heartbeat of indigenous kitchens and communities. With Tomahawk Warrior’s Blend, we honor that heritage while bringing bold, modern taste to your table. Season generously, share freely, and let every ear of corn remind you that food is tradition, connection, and celebration.

And let's take a moment to talk about corn. When you buy your corn, ask the vendor when the corn was picked. If the answer is yesterday, you’re in business as the sugars inside the corn kernel becomes starchier starting the minute the corn is picked. The corn sold at grocery stores is easily several days old at a minimum and although still yummy, you should cook it as soon as possible. 

And when picking corn, pulling back the husk is really not necessary as long as the corner feels firm, is heavy and the husk looks fresh and is tightly bound around the corn. If the outer leaves or the leaves around the top of look dry, choose a different ear and. And let's not forget the tassel; you also want to make sure the tassel is still attached as it aids in shucking. No tassel and your shucking job will be much tougher. 

Lastly, do not shuck your corn in the grocery store! Yes it is convenient and you don't have to clean up the silk but remember what I said earlier? Exposing the kernels to air speeds up the process so don't shuck until you are ready to cook.