As the days get longer and the temperature rises, one question is asked of our servers more than any other, “When will Comal be bringing back the grilled corn on the cob?” Inspired by the street corn, or “elote” that is sold off of carts on street corners throughout Mexico, most notably in Oaxaca, our version uses sweet corn that is first blanched with butter and milk, and then grilled over coals and rolled in chipotle aioli and dusted with cotija cheese and cilantro.
Of course there is sweet corn grown in Mexico that is available year round, but out of respect for seasonality, I like to wait until the corn starts coming from California. The first corn arrives at market from the Imperial and Coachella valleys in the last week of April. By June, all of the corn that we use comes from the Central Valley.
We will be marking both Comal’s 4th Anniversary (on May 4th) and Cinco de Mayo with “The Return of The Elote” and it will continue to be available throughout the summer.