Mexican Street Corn: As American as Mac & Cheese, Where to Get Yours in Phx

By: Brian Garrido

Throughout Arizona and other parts of the country, south of the border street food is as much an American staple as macaroni and cheese, hot dogs, and apple pie. In addition to tacos ubiquity, there is the trend of Mexican street corn, or elote, grilled on the cob –  or esquites, cut from the husk and served in a bowl. In the Valley of the Sun, eaters will find it at outdoor events served traditionally – steamed on the cob – slathered in mayo and cotija, and always with a pinch of cayenne and squirt of lime. In higher-end dining, it’s typically served as esquites – roasted or grilled for easier sharing amongst the table.

The well-known Chef Silvana Eparza Salicido created a delicious version of esquites for Barrio Café. Roasted corn kernels are buttered and then topped with chipotle cream, aged cotija cheese, cilantro and fresh lime juice.

Phoenix-based Macayo’s, the almost seventy year-old restaurant founded in the Valley of the Sun, serves a generous portion cut from the cob, tossed with Mexican queso fresco, a house made chipotle crema and a spicy sauce drizzled. It’s great as a vegetarian main dish.

The guys at Upward Projects and their noted Joyride, located in Central Phoenix, give us their take elote-style. At their lively establishment, Chef Patricio Alrivarite grills the corn, rolls it in a cotija, a smoky paprika and “white magic” (egg, lime juice and olive oil — similar to a mayo). At the table, it’s presented with beautiful grill marks and a knife for a DIY eater.

Actor Danny Trejo showcases the breadth of Mexican elote and esquite at his new Los Angeles Trejos Tacos; serving up the fun, textural kind. The Latin thespian, whom you know from films such as Machete, Desperado and From Dusk ‘til Dawn, consulted with noted Chef Daniel Mattern, formerly of Cook’s County. They developed a deliciously and inventive version, garnished with popcorn. Es perfecto para una mesa de verano.

Trejos’ Tacos Mexican Street Corn (serves six)

Actor Danny Trejo (Photo: en.wikipedia.org)

Ingredients: 

1 pound of about 6 ears of Grilled Corn

1/8 tsp Popcorn Garnish

¼ tsp Chipotle Cream

½ tsp Cotija Cheese

¼ tsp Green Onion – sliced

½ tsp Cilantro-chopped

½ tsp Garlic-minced

¼ tsp Lime Juice

¼ tsp olive oil

Salt and Pepper to taste

Pinch of Chili Powder

Directions: 

• Grill the corn on the cob. Remember to turn on all sides until cooked with hints of brown.

• Heat up a sauté pan with the olive oil.

• Add corn and cook.

• Toss in the chipotle cream and coat the vegetables.

• Place in a medium bowl and sprinkle on top the remaining ingredients and serve.