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This Month

Elote on the Rise

This Corn Is Front and Center

Elote is the way! No seriously, this layered corn dish is on fire right now. Showing up in savory dishes 39.5%1 more and predicted to grow by 42.5% over the next four years2—it’s a Mexican icon that’s begging to be adopted onto your menu asap. Traditionally slathered with mayo, cotija cheese, chile powder and lime, consumers love it for its indistinguishable, bold flavor, and operators love it for its customizability and flexibility across dayparts. Serve it while it’s hot and show your guests you’re tuned into their taste buds.

1Tastewise, Insights Dashboard, 2025.
2Datassential, Elote Food Profile, 2025.

  • A plate of nachos topped with shredded red cabbage, corn, Elote, diced vegetables, sliced jalapeños, melted cheese, and a creamy white sauce, served on a rectangular white dish.

    Elote Street Corn Nachos

    These nachos are out of this world. A mountain of tortilla strips is layered with creamy white queso sauce, charred corn elote, chile-lime seasoning, and lime zest. Topped with pickled jalapeños, purple cabbage slaw, scallions, and cotija crumbles, it’s the perfect tabletop shareable.

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  • A glass dessert dish with two scoops of vanilla ice cream, drizzled with chocolate sauce, topped with a crispy cone and crunchy flakes, with a metal container of ice cream in the background.

    Sweet Corn Elote Ice Cream Cone

    A Fry-Ready® tortilla is rolled into a cone, fried until golden and crispy, and coated in a chili-cinnamon sugar mix. Then it’s filled with scoops of sweet corn and caramel ice cream, topped with a brown sugar tortilla streusel and cotija crumbles, and finally, a dusting of ancho chili powder. Sweet, salty, tangy; pure street corn exuberance in dessert form.

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  • A crisp tostada topped with shredded beef, pickled red onions, corn, crumbled cheese, and fresh herbs on a blue plate, with extra pickled onions and a knife and fork beside the plate.

    Deconstructed Elote & Mezcal Braised Short Rib Tostada

    Mazina® tortillas are crisped and topped with a savory roasted garlic and charred corn purée, mezcal-braised short rib, pickled corn and shallot mixture, and queso fresco crumbles for a slightly salty and tangy profile. Finished with scallion curls, espelette pepper, and a scatter of microgreens for standout color.

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  • Two soft tacos filled with a colorful mix of black beans, corn, cheese, and fresh herbs sit on a round wooden platter. A small bowl of brown crumb topping and a sprig of cilantro are beside the tacos.

    Daal Beet Tacos with Fresh Corn and Cotija

    Earthy beet daal is layered onto hearty whole grain tortillas and topped with sweet corn kernels, crumbled cotija cheese, and a sprinkle of dukkah spice blend. Garnished with fresh cilantro, they offer a wholesome, globally inspired option that brings exciting, better-for-you flavor to the table.

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