Street food is a universal language, and in Mexico, one dish stands out as a vibrant, flavorful, and utterly delightful experience: Elote, or Mexican street corn. Elote has deep roots in Mexican culinary traditions, dating back to pre-Columbian times when indigenous cultures in Mexico cultivated corn as a staple crop. Over centuries, corn became not only a dietary staple but also an essential part of Mexican culture. Elote, grilled or boiled corn on the cob slathered with delicious toppings, emerged as a popular street food, offering a taste of tradition and innovation in every bite.
California Pizza Kitchen, a restaurant known for its innovative and eclectic approach to pizza and cuisine, has always been a hub of culinary creativity. Among their many unique offerings, their Mexican Street Corn has stood out as a delightful twist on the classic street food. Rather than the whole ear of corn on the cob often found in street food vendors, CPK serves it in a creative and manageable manner. The corn kernels are shaved off the cob and mixed with the delectable toppings, creating a visually appealing and easy-to-enjoy dish.
The core of this dish is roasted sweet corn on the cob, which is prepared to achieve that perfect balance of smoky, charred goodness and juicy tenderness. What truly sets it apart, however, are the toppings. California Pizza Kitchen uses a cilantro lime dressing that infuses a zesty and herbaceous kick, while the crumbled feta cheese and Parmesan cheeses, add a salty contrast.
California Pizza Kitchen has always been known for pushing culinary boundaries and creating unique dishes that reflect the diverse influences of California cuisine. Their Mexican Street Corn is a testament to this spirit of innovation. By blending the familiar with the exotic, CPK has created a dish that offers a taste of Mexico’s vibrant street food culture with a California twist.
For a fun MexiCali dinner, serve with Rubio’s Original Fish Taco and Chipotle’s Guacamole and Enjoy!
Ingredients
- 6 ears of fresh yellow corn, husks on
- 1 cup mayo (Duke’s pref.)
- 1/2 cup feta cheese, crumbled or cubed (Vigo, pref.)
- 1/2 cup fresh Parmesan cheese, shredded
- 1 cup fresh cilantro, finely chopped
- 1 TBL smoked paprika
- 2 limes, juiced
- Pinch of Kosher salt and cracked black pepper, to taste
- EVOO
Instructions
Remove the husks and silks from each ear of corn. Rub each with EVOO and place under the broiler or on an outdoor grill to char. Whether broiling or grilling, make sure to rotate the ears so that each side gets charred. Each ear needs to be about 50% charred. Remove from broil or grill and set aside to cool. Once cooled, cut the kernels from the ears and put in a large mixing bowl.
Add the mayo, feta, Parmesan, cilantro, smoked paprika, lime juice and salt and pepper and combine all ingredients very well.
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