I’ve never been a fan of elotes, the popular Mexican street food that’s made of roasted corn slathered with things like butter, mayonnaise, sour cream, cheese, lemon juice, and salt. I tried them at the Brooklyn Red Hook Ballfields once and didn’t like them (I think they put mayo and chili powder on the corn). I got another chance to have them in Acapulco and decided to pass.
But I’ve tried elotes in, of all places, an Asian restaurant called Kampuchea in New York. Their elotes were rolled in grated coconut and chili powder. Kampuchea supposedly serves street food fare from Kampuchea; I just don’t know if you’d actually find elotes there. In any case, Kampuchea’s elotes is one of those “fusion” dishes that unexpectedly works.
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