Street corn is a savory seasonal treat.
Corn on the cob is one of life’s simple pleasures. But if you haven’t ventured out from the traditional pat-of-butter-and-dash-of-salt toppings on your corn, you could be missing out on an elevated experience.
Commonly called Mexican street corn or elote, this amped-up, seasoned corn on the cob is the perfect savory, sweet, spicy, crunchy, grab-and-go snack.
Kernels of Knowledge
Elote has long been common street food fare in Mexico, Central America, and the states along our country’s southern border. The corn cobs are commonly boiled in water with the husks on to add flavor, then they are topped with an array of condiments, including butter, mayonnaise, lemon or lime juice, Cotija cheese, and chili powder.
In Mexico, elote is sold in certain regions by eloteros, who walk the streets with their carts of steaming seasoned corn, hoping to entice hungry pedestrians to purchase the delicacy. The treat usually is served with a wooden stick inserted into the cob, making it easier to hold and take on the go.
Undying Tradition
At Carniceria La Chiquita Meat Market & Deli in Reno, the elotes sold at its specialty counter have been in high demand since the market was established 30 years ago.
“We boil the corn in salted water with the husks on, and when we are ready to serve it, we take the husks off and season it with mayonnaise, Cotija cheese, and Tajin powdered pepper,” says co-owner Consuelo Garcia, who took over the business from her parents 10 years ago with her brother, Juan Mireles. “Our upscale version is coated with a powdered form of hot Cheetos. It’s really popular now. People love to take corn to go.”
New spin on old tradition
Since opening three years ago, Alibi Ale Works’ Truckee Public House in Truckee has featured a Mexican street corn appetizer with a twist, which has become the restaurant’s best-selling item.
“Our deconstructed Mexican street corn nachos appetizer is the only item that has been on our menu since we started,” says Rylan Cordova, general manager of Truckee Public House. “It’s also popular because it’s a vegetarian item.”
The nachos feature grilled fresh corn, queso Oaxaca, cilantro, sliced serrano peppers, shaved scallions, queso Cotija, pimento lime aioli, and smoked paprika.
“The inspiration came from a husband-and-wife-chef consultant team who proposed that we do a nacho menu,” Cordova says. “We opened with six or seven styles of nachos, including Mediterranean, Korean, and a classic version, and the Mexican street corn version was the one that prevailed because people love the flavor combination.”
Kymberly Drake is a Reno-based freelance writer with endless curiosity about food and drink and the sources that help bring it to our tables.
RESOURCES
Alibi Ale Works’ Truckee Public House
10069 Bridge St., Truckee
530-536-5029 • Alibialeworks.com/truckee-public-house
Carniceria La Chiquita Meat Market & Deli
4385 Neil Road, Ste. 102, Reno
775-825-9150 • Find Carniceria La Chiquita Meat Market & Deli on Facebook
Elote (Mexican Street Corn)
(courtesy of Margie Runquist, co-owner, Jeff Runquist Wines in Plymouth, Calif. Serves 6)
Vegetable oil, for brushing
6 ears corn, shucked
½ cup mayonnaise
½ cup sour cream, crème fraîche, or Mexican crema
2 cloves garlic, minced
½ cup queso fresco or Cotija cheese crumbles (can also use grated Parmesan)
1 teaspoon chili powder
½ teaspoon cayenne powder
½ cup cilantro, finely chopped
1 teaspoon kosher salt
Lime wedges
In a small bowl, combine mayonnaise, sour cream/crème fraîche/Mexican crema, garlic, cilantro, chili powder, cayenne, and salt. Thoroughly mix and set aside. Spread cheese crumbles on a plate.
Brush grill grate with vegetable oil. Heat grill to high heat. Place corn directly on the grill, turning occasionally, until corn is cooked and lightly charred, about 10 minutes. Immediately brush corn with mayonnaise mixture. Then roll corn cob in cheese crumbles and sprinkle with cilantro. Squeeze lime over corn to taste and serve immediately.
