Elote con crema, or "corn in a cup," is a popular way to eat corn-on-the-cob at the little stands and taco trucks that serve roasted corn around the city. The corn-on-the-cob cocktail is made by slicing roasted corn fresh off the cob and mixing it in a cup with such condiments as Mexican sour cream, mayonnaise, chile powder and grated cheese.
While John T. Edge and I were on our "taco truck crawl" a few weeks ago, we sampled a terrible elote cocktail at the Tacos Mayra truck on Beechnut. The "roasted corn" in this cup looked like it came out of a can. So we had to stop a few blocks farther east on Beechnut, on the other side of Beltway 8, to try again when we came across the Melissa's Roasted Corn truck.
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This time we really got some real fresh-roasted corn. Melissa's elote cocktail was so good, I couldn't bear to waste any. While Edge informed his Twitter followers about our good fortune, I ate the rest of the contents of the corn cup.