Cafe 5: A Recipe Inspired by International Street Food

In this segment of “Café 5,” Chef Diana Davila Boldin, of Mi Tocaya Antojeria in Logan Square showcases the dish she will be making for Chicago Gourmet's first Global Street Feast. 

The Global Street Feast will take place at the Harris Theater Rooftop on Sept. 29, featuring international street foods from top chefs around the city. 

Among the dishes being made are Davila's grilled elotes with lobster crema, queso fresco and epazote. 

Tickets for the evening go on sale Thursday for $85 each. 

Here's a look at the recipe for the highly-anticipated dish:

LOBSTER CREMA 

INGREDIENTS

HEAVY WHIPPING CREAM 6 CUPS

CHIPOTLE ADOBADO Two CUPS

LOBSTER STOCK 4 CUPS

FRESH MASA 3 OZ

LIME JUICE Four CUP

SALT

METHOD

PLACE HEAVY WHIPPING CREAM, CHIPOTLE IN A SAUCE POT AND REDUCE BY A THIRD

ADD YOUR LOBSTER STOCK AN D SIMMER FOR 30 MINUTES

WHISK IN FRESH MASA

PUREE FINELY IN A VITAMIX

CHECK FOR SALT

ELOTE CON LOBSTER CREMA

GRILL 8 CLEANED FRESH CORN

BRUSH CLARIFIED BUTTER

SPRINKLE QUESO FRESCO

ADD LOBSTER CREMA (SQUEEZE BOTTLE)

LIME SEGMENTS

CHIFFONADE EPAZOTE

AND EAT!

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