There's nothing that makes us happier than finding inspiration in food and iterating on it with our own flavorful twists. Living in Arizona it's impossible not to find good Mexican food and it's even more difficult not to love it.
We have an affinity for the things more neighborhood, small town back home feels... So we made Elotè (Mexican Street Corn) with a small twist. Instead of the traditional and simple mayo coated corn we added a few ingredients to give it an eastern flair.
- Corn on the cob
- Just Mayo (or whatever mayo you prefer)
- White Miso
- Creme Fraiche
- Chopped Garlic
- Serrano Salt (by Go Lb Salt)
- Crumbled Cotija
- Seasoned Rice Vinegar
- Corn Tortillas
- Heat your oven to 500 degrees
- Shuck the corn and soak in cold salted water for 10 minutes
- In a blender add equal parts mayo and white miso. Add 1 clove garlic and blend until smooth
- Add a few tablespoons of Creme Fraiche until consistency matches that of original mayo
- Add Serrano salt and Togarashi to taste
- Dice tomatoes and onion, chop cilantro and add to bowl with 1/4 cup of seasoned rice vinegar
- Add a dash of salt and set aside
- Dice avocado and set aside
- Place shucked corn directly on the top oven rack and grill until kernels easily puncture and are mildly blackened
- Remove the corn from the oven and cover with a towel to keep warm
- Using a brush liberally apply the miso concoction to the cooked corn
- Coat the corn with Cotija
- Dust the corn with Togarashi and cilantro - set aside
- Heat a cast iron skillet (or whatever you have) to medium heat and add vegetable oil
- Take fresh corn tortillas and using a drinking glass punch out 2-3 mini tortillas
- Fry until crispy add salt and Togarashi (don't over salt)
Remove the kernels from the corn on the cob using a knife and build your beautiful tostadas!
And that's it - another culinary adventure in the books. Serve with sangria, tequila, or whatever you fancy. What would you like to see us make next?