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Food Town Elote Street Corn with Chicharrones

Time: 25-30 min

Serves 4

Ingredients:

Directions:

  1. Pull back husk but do not remove. Strip silk from each ear of corn; pull husk back into place.
  2. Soak corn in cold water with a pinch of salt for 10 minutes.
  3. Shake corn dry and grill for 15 minutes. Turn every few minutes for an even char.
  4. Let cool for a few minutes. Pull back husk and add toppings while warm.

Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.


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Elote Street Corn with Chicharrones

Time: 25-30 min

Serves 4

Ingredients:

  • 2 cups Pepe’s Traditional Tiritas, crushed
  • Mayo
  • 4 Ears of corn
  • Cojita cheese

Directions:

  1. Pull back husk but do not remove. Strip silk from each ear of corn; pull husk back into place.
  2. Soak corn in cold water with a pinch of salt for 10 minutes.
  3. Shake corn dry and grill for 15 minutes. Turn every few minutes for an even char.
  4. Let cool for a few minutes. Pull back husk and add toppings while warm.

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OPEN 7 DAYS A WEEK: 6 a.m. - 10 p.m.

28 Houston-Area Locations