Street Love

A few weeks ago, Amir spent a weekend in Sedona, Arizona. While there, he enjoyed dinner at the Elote Café, which is proudly named after the popular Mexican street snack. Now widely available in the US, elote is simply grilled corn on the cob rightfully glorified with chile spices, lime juice, cheese and mayonnaise. Naturally, Elote Café had its namesake on the menu as an appetizer, but their version featured the corn cut off the cob and served in a small bowl alongside fresh corn tortilla chips. We’ve never seen that before! We made our own version of the traditional street food last summer using a chile lime sauce with crema Mexicana and queso fresco. Amir loved this dish so much, he immediately texted his plan to make a version immediately upon returning to LA. And here it is!

Replicating a dish is actually a lot of fun. Without a recipe from the restaurant, the only guide to the final product were the tastebuds. After some improvisation and experimentation, the finished dish was just as illustrious, and arguably even tastier, than the original offering from the restaurant. Warm weather is fast approaching folks. Try this fantastic starter dish at your next summer grill party. Put it next to that fresh bowl of guacamole because it’s a guaranteed hit!

Elote Salad – Serves 6
6 whole corn ears, grilled till tender and cut off the cob
3/4 cup mayonnaise
4 ounces cotjia cheese
1 teaspoon paprika
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
2-3 cloves garlic, minced
1/2 teaspoon hot sauce
Juice of 1 lime
1 tablespoon fresh cilantro, rough chopped, plus more for garnish
2 teaspoons seasoning salt
Salt and pepper, to taste

1. In a large mixing bowl, mix warm, cooked corn with remaining ingredients until well combined.

2. Serve warm or chilled with tortilla chips. Garnish with lime wedges, extra cheese and cilantro.

Click HERE for the printable recipe.


23 thoughts on “Street Love

  1. I am playing catch up on here- I saw a chef friend make a huge batch of corn succotash last summer during the corn harvest at the Farmers Market and was thinking about it last night, and now this mouth watering post, so I am picking up some fresh corn.

    I wish my mom had know there was more than simply boiled corn on the cob or out of a can!

    Chef E

  2. thanks for sharing this recipe! i love elote, i get it at the farmer’s market sometimes or from a vendor on the street! i would have never thought mayo and corn were good before this but i am a true believer!

  3. One of my favorite ways to eat corn on the cob. We like to grill our corn, smother the cob with mayo, sprinkle with parmesan cheese and chili powder. Your way is much easier to eat!

  4. This looks wonderful. I sometimes find corn grilled on the cob to be a bit dry strange flavored. Having a nice big salad-like bowl of grilled corn with all of those great flavors would hit the spot. Makes me wish I spent more time in Sedona. My whole experience of that town was a two hour day trip while staying with family in Scottsdale.

  5. I love when you can recreate restaurant food! It’s always such a fun challenge. This salad sounds delicious…I want this with my next cheeseburger!

  6. Come ON! I love this…take the classic street food and turn it into a salad…I’m thinking a fritter or something…either way – looks AMAZING.

  7. I love elote!!!!I remember growing up the street vendors would pus their carts up and I’d rush down to buy some from them. Nice job in turning it into a salad. It beats holding the cob in you hands and getting all the topping all over. 🙂 I’m gona have to try this.

  8. ABSOLUTELY LOVE how this sounds and your ingredient list is infinitely full of flavor. Such talent and creativity you both have to replicate recipes..

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