Elote, the Mexican street snack of seasoned corn on the cob usually spread with mayonnaise and sprinkled with cotija cheese, is increasingly being adapted for other uses. A similar flavor combination is often used in corn salads and side dishes, and in this week’s NOM were seeing it in a cocktail at Bar Cima in New York City.
Corn is also standing in for pork ribs with surprisingly frequency, a version of which can be seen at the New York City location of KYU, based in Miami.
Mushrooms form the main filling of a vegan sushi roll at the Los Angeles location of Negroni Bar & Bistro, based in Argentina.
At Bar Futo in Portland, Maine, all the ingredients of classic Chicken Cordon Bleu are ground up and made into grilled skewers, and in Miami, at MaryGolds, a hearty tagliatelle pasta gets the unusual addition of gjetost cheese and dehydrated scallop.
Contact Bret Thorn at [email protected]