The secret behind La Vecina Taqueria’s Mexican street corn recipe is found in its authenticity. “That’s where I’m from originally, so it’s where most of my inspiration comes from,” says James Beard Award-nominated chef Mariana Gonzalez-Trasvina. “The appetizer pays homage to what you’d find on the streets of Mexico City. We make our own lime aioli; the mayonnaise that is typically used in Mexico City has lime juice instead of lemon, so it has a more astringent flavor. We make our own tajin with salt, fresh lime zest, and dried Aleppo pepper. We mix that with cotija, and we cover the corn with that mixture to try to make it as authentic as possible.”
Gonzalez-Trasvina suggests enjoying the dish with the House Margarita, which uses a corn liquor instead of the usual triple sec. “The corn liquor has more depth of flavor and changes the viscosity and the way the margarita drinks. We also use fresh juice in all of our drinks.” Newport, LaVecinaTaqueria.com
The Newport Chowder Company is widely known for its award-winning seafood chowder – and was even inducted into the International Chowder Hall of Fame in 1989 – but an underrated option on the menu is their corn chowder, prepared without meat or seafood. “We serve a corn chowder that is a perfect blend of spices and creaminess,” says owner Katie Potter. “It can be served with a warm soft pretzel, which is especially good when dipped in chowder.”
Beyond their beloved clam-centric offerings, the Newport brick-and-mortar eatery and statewide seafood food truck offer Harvest Mac & Cheese, made from corn chowder, cavatappi pasta, and shredded cheese. “We also have a Super Stuffy, which is a stuffed clam with a scoop of our chowder on top,” adds Potter. Other customer favorites include lobster rolls, done New England style (chilled) or Connecticut style (warm), served on a grilled brioche bun, and a grilled shrimp and corn chowder combo available.
NewportChowderCompany.com
With locations in Providence and Warren, Chomp Kitchen & Drinks has earned a solid reputation for its burgers and sandwiches. Recently, their Street Corn Quinoa Bowl has become a hit. “Being able to offer something that’s light but heavy on flavor makes some of our not-so-crazy-about-burgers customers happy,” says owner Tanner Larkin. “We use red or brown quinoa and we make a street corn mix – roast up a bunch of corn and cilantro, add red peppers and jalapeños, and we fold in cotija mayo, lime juice, and red onion – everything you’d put on the full corn on the cob.” Along with avocado and fried Brussels sprouts, the dish is finished with a flavorful sprinkle of chili lime tajin seasoning.
“It’s an awesome vegetarian dish and probably the most popular non-sandwich entree we have on the menu,” says Larkin, who suggests pairing the dish with a Tequila Mockingbird, a signature cocktail with tequila, jalapeño, watermelon, lime, and agave. “The drink is a spicy take on a watermelon margarita and our number-one cocktail at both spots.” Warren, ChompRI.com
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