History
Susana Soto, owner of Elotes Fanny, jokes in Spanish. Soto, who was born in Pachuca, Hildago, in Mexico, said white corn is typically used for elotes. Sometimes people prefer yellow corn. She prepares them both ways, based on the customer's preference. As long as it's not out of a can, then you're on the first step to an authentic elote. Next, you need mayonnaise, crema or sour cream and butter. And instead of feta cheese, you'll want queso fresco, which is Mexican cheese. (Elotes Fanny uses Cacique.) Adding Parmesan cheese is acceptable too and can give you a great flavor. Elotes Fanny, which has multiple locations in Dallas and Austin, is in the midst of rolling out a line of elote salsas, so the company is hesitant to reveal its salsa recipe. But spices like Tajin, cayenne pepper or chile powder can be added to the mix. If you have an affinity for spicy snacks, you can top off your elote with chile.
Specialties
corn in cup. elote en vaso con diferentes salsas.