My six year old, Francesca, couldn’t help but feel the contagious energy of total Husker domination the night of September 6th, 2025. Even having to break at the half for bedtime, she had already made a full wardrobe change to an all-red outfit and was excitedly accosting little sister. “33 to zero, Ellie. 33!” Little did she know they would go on to shut out Akron for all four quarters – or that we haven’t been able to celebrate such a feat since long before she was born. But she was sure of one certainty – she will go experience Husker Power in person.

As I tried in vain to get her wound down for bed, we talked through all the sensory pleasures she could anticipate from a trip to Memorial Stadium. Although a little noise-adverse, she is certainly going to cheer at the top of her lungs. She’s already picked out another all-red outfit – this one cold-weather-conscious. “What’s there to eat?” she asked. So, I told her about Runza’s, Valentino’s, and, of course, bright red Fairbury hot dogs. She keyed in on the last one: she’d eat nothing but sausage–cased or otherwise – for breakfast, lunch, and dinner if allowed. Soon, she was off to sleep while visions of ketchup packets danced in her head. But as I covertly closed her door and crept to my office to write, I was curious: where’s the corn?

We are the Cornhusker State. We are (corn)Husker Nation. Where the heck’s that corn at? Even the Hartford-based, Italian part of my family faithfully does succotash every year to close out summer. But no one wants lima beans at a football game – no matter how much corn is involved. So, what do I suggest? Ladies and gentlemen, may I present: Elote Bowls and Pork Tamales!

If you didn’t know, elote is a famous Mexican street food where a hot and fresh corn on the cob is stuck on a wooden skewer and then spread with fresh crema and/or mayonnaise, rolled in crumbled cheese, and sprinkled with chili powder and lime juice. Newer versions you might find around town are covered in other cheeses or even crushed-up Flaming Hot Cheetos. Come on, they’re bright red! It can be further Americanized by being taken off the cob, thrown in a bowl, and loaded up with something like salsa or shredded beef. You can’t tell me that a bowl of hot corn, tangy beef, and creamy cheese couldn’t be a staple on a cold Nebraska game day.

But an even better candidate as a new culinary ambassador at Memorial Stadium – nay! – dare I say the entirety of Nebraska’s agricultural industry, is the red pork tamale! When you stop and think about it, it makes so much sense. First, we are a huge producer of pork

products. According to raisingnebraska.net, Nebraska was the 6th largest producer of pork in the country, with nearly twice as many pigs as people in 2024! But what else goes into a pork tamale besides pork? Corn! The base of almost any tamale is masa, a rich corn-based dough. And then the whole mixture is wrapped in none other than a steamed corn husk! So, when you’re opening a delicious and slightly spicy red pork tamale as Coach Rhule and the boys are putting a hurtin’ on Iowa at home the day after Thanksgiving, you would literally be a corn husker. Plus, with no fresh corn required, tamales would also make a great game day addition right through bowl game season. After all, they are traditional Christmas fare in the Mexican American and other Latin communities.

Now, this isn’t meant to replace anything. The classics would still endure. And I don’t want any of the profits. Heck, I don’t even want credit. I’m just surprised no one has connected the dots sooner. Because the pitch is simple – let’s incorporate more corn into Cornhusker Nation. And with two corn-centric cold weather classics ready to go – there’s nothing left to do but slather ‘em in some Husker-colored salsa and serve ‘em to the masses.

Matt Hebert is an engineer and self-published author. His dopamine-fueled creative pursuits have spanned from chicken keeping, sand sculpture, acting, and public speaking, but writing is nearest and dearest to his heart. He lives in Bellevue with his wife and two daughters. You can find him on Instagram at @jerkofalltradeshebert or email him at matt.hebert.books@gmail.com

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