Whether you bake it into breads or muffins, scrape its kernels into salads, or eat it straight off the cob, few ingredients are as evocative of late summer and early fall in the U.S. as yellow corn. Its roots extend far beyond modern porches and picnic tables, though. Historians believe indigenous communities developed the crop in what’s now called Mexico some 7,000 years ago. At Masa & Agave, a Mexico City–inspired cantina in Minneapolis, multiple forms of corn headline the house cocktail. The drink “is an ode to elote street corn,” says beverage director Tony Edgerton. “The layering of corn flavor and a bit of spice, paired with fresh acidity of pineapple and lime, gives this cocktail a rounded and cooling feel.” It resembles a Margarita, but the masa-infused mezcal and easy corn milk give it distinctly vegetal flavors. The result? “A cocktail that is seemingly familiar and completely unique at the same time,” Edgerton says.