The snack known as elote (corn lavished with mayo, chile, lime, and other goodies) gets remixed in unexpected places in L.A. Here are four preparations we love.
1. “Elotes” Milk Bread from 189 by Dominique Ansel
Pastry superstar Dominique Ansel pays tribute to his favorite street food at his restaurant in the Grove: Soft, pull-apart milk bread is filled with sweet corn pudding and tucked inside a corn husk. It’s finished with cotija cheese, chili powder, and a squirt of lime. The Grove, 189 The Grove Dr., Beverly Grove
2. Cheet-O-Lote from Dodger Stadium
Debuting at concession stands this season, the Cheet-O-Lote consists of roasted corn on the cob that’s been slathered in chipotle-lime mayo and dusted with bright Flamin’ Hot Cheetos, cotija cheese, and Tajín seasoning. Find it at Elysian Park Grills throughout the park. 1000 Vin Scully Ave., Elysian Park
3. Grilled Corn with Guajillo Butter from B.S. Taqueria
The refined riff on elote that Ray Garcia serves at his casual taqueria begins with skewered and grilled farmers’ market sweet corn basted with smoky chile-infused butter. A squiggle of house mayo, crumbled cotija, and chopped cilantro complete the package. 514 W. 7th St., downtown
4. Esquite Avocado Toast from B Twenty Four
This brilliant mash-up from an Eastside café has it all: mashed avocado, grilled corn, green onion, jalapeño, cilantro, feta, and a runny egg, all heaped onto a slab of brioche. It doesn’t get more L.A. 2223 N. Broadway, Lincoln Heights
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