Tepary Street Bowl — Mexico City Safari Homage

After Mexico City Street Food Safari I dreamed in lime crema and elote perfume. This bowl is my translation: smoky corn, tepary beans that refuse to fall apart, crema thinned with a rattlesnake squeeze of lime — metaphorically speaking.

What you'll need

• 4 ears corn, charred and kernels shaved — or 3 cups frozen, blistered in a skillet
• 2 cups cooked tepary beans, drained warm
• ¼ cup mayo, ¼ cup crema, lime juice, chipotle in adobo (tiny dice), salt
• Cotija, cilantro, chile powder, and Desert News for table conversation

How it comes together

1. Whisk mayo, crema, lime, chipotle — taste like you're negotiating traffic.
2. Layer beans, corn, sauce; dust cheese and herbs.
3. Serve in deep bowls with tortilla chips deputized as spoons.

Carl says: If a food critic complains it's "fusion," invite them to wash dishes.