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New on the Menu

New on the Menu: Corn ribs and mushroom maki

Plus Chicken Cordon Bleu on a skewer, an elote Old Fashioned, and Brad Kilgore’s latest tagliatelle

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] 

TAGS: Food Trends
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