Summer’s bounty of garden fresh vegetables seems even more precious as we deal with the difficulties of pandemics and protests. Nothing beats a juicy, vine ripe heirloom tomato or the sweet crunch of summer corn. Creamy, salty Mexican street corn Elote has become a cultural phenomenon among American diners.
What Makes Mexican Street Corn So Good?
Memories of walking around the Orange County Fair, the smoky aroma of grilled sweet corn pulling you in for a taste; elote is a cut above. First, a smear of spicy red chile sauce (careful!), then, a sprinkle of salty Feta and Cotija cheese blend, and a drizzle of roasted Poblano Crema. Finally, artistically apply toppings like thinly sliced radishes, chopped cilantro leaves, and a squeeze of lime that makes the flavors POP!
Elote’s popularity began with food trucks and Mexican restaurants in the West and Southwest. Now, chefs in more upscale restaurants are also keen on finding a unique iteration that gives their diners the street-food satisfaction of elote with an upscale twist.
Yeyo’s Mexican Street Corn Elotes Feed
Paralyzed by the pandemic, restaurants across the U.S. are slowly reopening patio and inside dining but many restaurants are choosing to continue with carryout, curbside pickup, and delivery due to continued spikes in COVID-19. In Northwest Arkansas, you can satisfy your craving for authentic Mexican street food with Yeyo’s Mexican Grill’s Elotes Feed and family dinners like Barbacoa and Carnitas that proved to be so popular that Yeyo’s is going to continue offering them. (Follow Yeyo’s Facebook page for updates on these pop-up specials.)
Flavor & The Menu, a foodservice industry publication, recently featured an elote dish at Manzanita, a new California-global concept, where Executive Chef Adam Ornellas revamps the authentic version of elote by cutting the cob into four strips, then frying them into dramatic curls. “A charbroil finish lends a nice smokiness. A layer of huitlacoche crema is added for a topping, bringing umami, intrigue, and authenticity to the dish. Ornellas finishes with salty Cotija cheese, scallions, and a chorizo vinaigrette.”
“This dish brings me back to childhood days when my grandmother would make this for us as a treat,” he says. “I aim to keep all of the homey goodness of its street-food roots, but elevate it, making it easier to eat and adding an aesthetic twist, while letting the flavors really shine through.”
Hopefully, you’ll soon be able to sit down to a delicious dinner with friendly service and savor Elote with all the trimmings. Until then, you can order Yeyo’s Elote or make it at home with fresh corn from your local farmers market (now open with restrictions).
During the COVID-19 closure, Yeyo’s Chef Rafael Rios and partners were busy honing their ordering and kitchen processes to increase efficiency and testing new recipes. You can satisfy your Mexican street food craving at Yeyo’s food truck on the Bentonville Square. They are currently open for curbside pick up and patio dining at Yeyo’s Mexican Grill, 8th Street Market (Bentonville) – order online from their website or social media accounts. Finally, get primed for their mind-blowing weekend brunch when they reopen for inside dining.
The brunch program that we are going to present will be mind-blowing. Yeyo’s will absolutely be a destination for brunch on Saturdays and Sundays. ~Rafael Rios~
The new brunch menu will still feature Yeyo’s Mexican favorites such as Chilaquiles and Huevos Rancheros as well as American breakfast fare like pancakes, bacon, and chorizo. New to the brunch lineup is a “Conscious Menu” simple breakfast incorporating more farm ingredients. And, for those “not so conscious” guests, there is the other side of the menu with Yeyo’s incredible jalapeño biscuits and chorizo gravy and Eggs Benedict with their unique twist of Mexican flavors.
Follow Yeyo’s on social media for word on the reopening of Yeyo’s Mezcaleria & Taqueria in The 1907 building, downtown Rogers.
Mexican Street Corn Recipe
- 6 ears of corn with husks on
- 1/4 cup mayonnaise or sour cream
- Savory Spice Mexican Corn Seasoning
- 1/2 cup Cotija cheese
- 2 tbsp fresh chopped cilantro
- 1 lime, cut into wedges
Preheat the grill for even, medium-high heat. Place corn on the grill and cook for 15 minutes with the lid on. Remove corn from heat and let cool for 10 minutes, or until they can be handled. Peel back the husks and grill the corn with the lid off for 5-10 more minutes. or until the corn is slightly charred.
Alternatively, bake the corn in an oven preheated to 350° for 35 minutes.
Liberally brush the corn with mayonnaise and generously sprinkle all sides with Mexican Street Corn Seasoning, cotija cheese, cilantro, and a squeeze of lime juice.
Recipe and Mexican Street Corn Seasoning from Savory Spice Shop. Order online.
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