El Taco's Mexico City Grilled Corn

As many of you may remember, I was the marketing director for Fifth Group Restaurants for a decade (2006-2015). And, oh, what a time it was! While I will forever mourn the passing of the Fro' Mo' at The Original El Taco, I'm thrilled to see the great press Ela—the new restaurant that now occupies its iconic space—is receiving; I can't wait to try it out the next time I'm in town.

Funny story: When discussing the name in a meeting before it opened in 2008, I asked, "The Original The Taco?" The room fell silent for a few seconds until one of the partners said, "Sure, why not?" Precisely: Sure, why not. I was reminded to lighten up; the restaurant business should be fun, first and foremost. It was an unexpectedly obvious insight that still resonates and makes me smile.

This traditional side dish of corn, mayonnaise, and cheese was always my favorite. Maybe it was the flavor, the simplicity, or because I was eating it when I met Jennifer Aniston and Paul Rudd enjoying it on the famous fried chicken taco after they won free guacamole on the Wheel of Taco (remember that!).

That's the thing, though, isn't it? Our favorite foods are, ultimately, about the memories they evoke.

So, in honor of that once-beloved Virginia-Highland Tex-Mex eatery, stream Wanderlust, shake up a batch of margaritas, and make some Mexico City grilled corn tonight. It's so easy, so delicious, so El Taco.

The Original El Taco’s Mexico City Grilled Corn Recipe

Makes 8-10 servings

• 16 ears of yellow corn
• 1 cups mayonnaise?
• 2 tbsp Valentina hot sauce
• ? ?tsp garlic powder
• 1 tsp salt
• ? ?tsp pepper
• ? ?tsp sugar
• 1 each limes, juice only
• 1 tbsp grated Cotija cheese (use grated parmesan if unavailable)
• 1 tsp chopped cilantro

Prepare the corn

• Peel the corn. Grill over charcoal or wood coals until just done. (A little char is fine, but be careful not to burn.) Allow to cool until able to handle. Cut corn from the cob into a large mixing bowl. You should have about ?? gallon of cut corn.

Mix the sauce

• In a separate mixing bowl, combine the mayonnaise, hot sauce, garlic powder, salt, pepper, sugar, and lime juice and whisk until smooth.

Prepare the Elote

• Add the sauce mixture to the corn, cheese, and cilantro.? Toss with a spatula until well mixed. Serve immediately.

It makes a perfect side dish on its own, or spoon it onto a fried chicken tender in a warm flour tortilla for your own home version of El Taco's famous fried chicken taco.