Being corny tastes so good at these 3 New Orleans Latin restaurants

You'll love every kernel of delicious, Latin flavors in these corn cob dishes.

by Lorin Gaudin
August 13, 2018

In Louisiana, summertime means fresh, super sweet ears of homegrown corn. Add New Orleans’ love for Latin flavors and there’s serious eating to be done. Gratefully, other states’ growing seasons mean year ‘round availability so we never have to miss a bite. Check out these three New Orleans spots for some kernels of truth.

Maïs Arepas
Getting there
1200 Carondelet St, New Orleans, LA 70130, USA
Mon Closed
Tue-Sat 11:30am–2:30pm, 5:30–10pm
Sun 5–9:30pm
More Info

(By Lorin Gaudin, Very Local New Orleans)

Mais Arepas – Beloved for skewers of plump corn cobs, cooked and finished on the grill and accompanied by two sauces: one that tastes like spices, mayo and a bit of ketchup; the other a deeper red-colored, slightly tart and buttery. A heavy shower of cotija gives richness. All plates are scraped clean of every morsel and drop. Don’t ask the chef his secret, he won’t tell. Trust me, I’ve tried many, many times.

Del Fuego Nola
Getting there
4518 Magazine St, New Orleans, LA 70115, USA
Mon Closed
Tue-Sat 12–8pm
Sun Closed
More Info

(By Lorin Gaudin, Very Local New Orleans)

Del Fuego Taqueria – Chef-Owner Dave “Fine Dining” Wright pulls deep from his love of Mexican street food for his sweet, whole cob Eloté striped with chipotle mayo, spices, chopped cilantro and fine crumbles of cotija. Squeezes of fresh lime give tart balance to the spicy, creamy works.

Getting there
7724 Maple St, New Orleans, LA 70118, USA
More Info

(By Lorin Gaudin for Very Local New Orleans)

Catalino’s – The word is that in Guatemala, street corn is done with speed. Zip, zip, zip. Fresh cooked ears are covered in yellow mustard, ketchup, mayo, and cotija cheese. Catalino’s, New Orleans’ first Guatemalan restaurant, serves the exact thing, though slightly fancier with skewered cobs prettily plated. That yellow mustard is extremely interesting for its tangy complement to the sweetness of the corn, and it has me wondering… Mais Arepas’ secret ingredient? Hmmm.

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