Chef Mark McEwan sam­ples the city’s best Mex­i­can street corn, fresh from the har­vest

It’s har­vest time in On­tario, so we asked chef Mark McEwan to sam­ple the city’s best known pur­vey­ors of Mex­i­can street corn — or elotes. Whose ker­nels rule supreme? Read on to find out.

Midtown Post - - Contents -

The per­fect char

LA CARNITA, 130 EGLINTON AVE. E., $9.95 “The char­ring is right. The level of spice is right. The creami­ness with the combo of sauce and cheese is re­ally nice and well sea­soned. I like the way they’ve kept the husk on the corn and wrapped it so you have a han­dle.”

Cilantro sen­sa­tion

EL POCHO ANTOJITOS BAR, 2 FOLLIS AVE., $6 “This is very tasty. I like the ad­di­tion of the cilantro. It’s not too over­pow­er­ing. The spice level is nice too,” says McEwan. “The piece of corn is smaller than the oth­ers, but it has been grilled well and the sea­son­ing is good.”

Parme­san charm

MR. CORN FOOD TRUCK, MRCORN.CA, $7 “The spice is good, and I like the pre­sen­ta­tion of this one. The Parme­san cheese is an in­ter­est­ing choice. It’s dif­fer­ent from the oth­ers. I’m miss­ing the grill marks on it though, so it doesn’t have that roast feel to it.”

Creamy and dreamy

PLAYA CA­BANA, 111 DUPONT ST., $10 “The grilling is good, as is the creami­ness. I like the other el­e­ments as well, from the cheese to the spice level, and it has a bit of lime on it. I pre­fer my corn to be small or large, and they’ve cropped off the ends of this one.”

Hot and spicy

SMOQUE N’ BONES, 869 QUEEN ST. W., $4.90 “It’s tasty. The grilling is good, and the smoked cheddar on top is quite rich and pretty pow­er­ful,” says McEwan. “I find the chipo­tle to be a lit­tle bit over­whelm­ing. It’s spicy. The over­all flavour is quite in­tense.”

Sea­soned to per­fec­tion

EL CABALLITO, 220 KING ST. W., $5.97 “The mois­ture level is great, the spice is great, and the sea­son­ing on this is ex­cep­tion­ally good. The only thing miss­ing is the char­ring on the corn. But over­all this is very good, and it’s nice and bright.”

FUN FACT When Mark McEwan ’cues up his corn on the cob while up at the cot­tage, he dresses it with shaved feta cheese.



Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.