Also known as elote.
Classified as goddamned street food.
Found with a strong sense of exploration and don’t-give-a-fuck-ness.
Eaten under the L.A. sun.
Made of hard work, resilience, and flair — with a dash of L.A. smog.
The recipe according to Chef Roy Choi:
- Corn (shucked)
- Vegetable oil
- Butter (softened)
- Cotjia cheese