Earlier this year, when in Sedona, Arizona, I tasted for the first time Elote, otherwise known as Mexican street corn. Elote is grilled corn slathered with mayonnaise (or crema), sprinkles of cotija cheese, lime juice and chili powder. As you may expect, elote is rich, creamy and spicy thanks to the tangy toppings and its texture and flavors were unmatched by anything I had tasted in a while. Crunchy corn, satin-like crema, tart lime notes, and heat from the chili powder are sensational combinations. In Sedona, I had Elote partly off the cob, but there are other serving methods.

Since that first indulgence, I’ve noticed Elote in more places. I had Elote on the cob from a food truck at the pier off Pismo Beach in California this spring and Elote ingredients combined in a large cup from a vendor in Chicago during the annual air and water show during the summer. These iterations of this special dish were outstanding and just recently, I made my own version of Elote.

A snap to make, I made off the cob and in a transparent cup as an appetizer, bit it would be a fabulous side dish, too. A bonus is that you can modify the recipe to fit your preferences for more or less spice, crema, cojita and lime juice. You love cilantro or other Mexican spices? Add them! There are no rules…  Find the recipe HERE.

Photo Credit: Allrecipes

Although most would consider cold beer to enjoy with the spicy Elote, there are plenty of wines that play well with this dish, too. When in Sedona, I had a glass of Spanish Albarino, a brilliant white wine exuding vibrant acidity, salinity, fruit notes and minerality that combined to temper the spice and balance the variety of flavors of the dish.

That balancing act is the key when seeking a wine to complement Elote. We can choose a white Bordeaux of Sauvignon Blanc and Semillon fruit for its ability to offer freshness and acidity. A classic New Zealand Sauvignon Blanc with its notes and tart finish or a Napa Valley Chardonnay exuding a creamy texture and complex fruit flavors will be memorable with the Elote, too.

With the Elote I made one evening, sparkling wine was my choice for sipping. In particular, I chilled and popped the cork of both Bon Vivant Brut NV and Bon Vivant Rose NV both sent as samples and produced using the methode champenoise style whereby the second fermentation is in the bottle – like Champagne. From Chardonnay and Pinot Noir grapes cultivated in California, both wines were exactly what the Elote needed to be one of my newest favorite dishes.

Bon Vivant Brut NV ($20) oozed brightness with aromas of tropical fruit, florals, beeswax, and lemon zest. On the palate, effervescence was lively and I noted flavors of vanilla cream, orange spritz, and touch of sweet caramel. Bon Vivant Rose NV ($25) is Pinot Noir driven with aromas of crispy golden apples, oranges, and juicy Asian pears. Effervescence was dominant and was surrounded by flavors of red berries, tangerine peel, and caramel. The finish on both bubblies was mineral driven and creamy adding elements to palate profiles that were remarkable with Elote. Affordable and widely available at a plethora of wine and grocery stores, find Bon Vivant sparkling wine now.

Ready to have Elote and pair with wine? I’m planning on doing just that asap!

Cheers! ~ Cindy

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