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Flagship City Food Hall welcomes new street corn business. What's on the menu?

  //food-wine.news-articles.net/content/2025/10/25 .. new-street-corn-business-what-s-on-the-menu.html
  Published in Food and Wine on Saturday, October 25th 2025 at 14:31 GMT by Erie Times-News
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Erie’s New Culinary Highlight: “We Corny Mexican Street Corn” at City Food Hall

Erie’s culinary landscape has once again been enriched by a vibrant addition to the city’s flagship food hall: “We Corny Mexican Street Corn.” The opening of this lively stall has sparked excitement among locals and visitors alike, offering a modern twist on a classic Mexican street‑food staple. The article from GoErie dives into the origins of the concept, the chef’s inspiration, the menu, and the broader impact on Erie’s food scene.

The Birth of a Flavorful Concept

“We Corny” began as a collaboration between local entrepreneur Maria López, a third‑generation Mexican‑American who grew up in Guadalajara, and the City Food Hall’s development team. The idea was simple yet bold: recreate the iconic Mexican street corn (“elote”) with a twist that speaks to contemporary palates while honoring traditional flavors.

According to López, “I wanted to bring the warmth of my family’s kitchen to Erie. The idea was to use fresh, locally sourced corn and top it with bold, aromatic ingredients that would resonate with both newcomers and those who already cherish Mexican cuisine.” Her vision was further refined by the Food Hall’s culinary consultant, Chef Daniel Kim, who suggested experimenting with a variety of cheeses, spices, and garnishes beyond the standard lime‑butter‑cilantro combo.

The Menu: A Playful Palette of Flavors

“We Corny” offers a menu that is as diverse as it is flavorful. The flagship dish is the eponymous “We Corny Mexican Street Corn,” available in both grilled and boiled varieties. The grilled corn is charred to perfection and slathered with a garlic‑yogurt sauce, a blend of Greek yogurt and roasted garlic that adds creaminess without overpowering the corn’s natural sweetness. The boiled version, meanwhile, is served in a bright, cumin‑spiced broth that makes it feel like a warm, comforting bowl.

Each corn is topped with a generous dollop of crumbled Cotija cheese, a sprinkle of fresh cilantro, a dash of smoked paprika, and a squeeze of fresh lime juice. For a vegan option, guests can request a cashew‑based “cream” that delivers the same tangy richness. Side dishes complement the corn: a tangy mango salsa, crispy tortilla chips made from local corn flour, and a small bowl of avocado‑lime dip.

The stall also offers “We Corny Corn Dogs,” a playful fusion that features corn‑flavored hot dogs wrapped in cornmeal batter, served with a trio of dipping sauces: smoky chipotle, tangy mango‑cilantro, and classic mustard.

From Farm to Stall: Emphasizing Local Partnerships

A cornerstone of the stall’s philosophy is its commitment to local sourcing. The corn itself is harvested from farms in western Pennsylvania, and the lettuce, cilantro, and lime used in the sauces are supplied by the nearby Erie Produce Collective. The cheeses—Cotija, as well as a local artisanal goat cheese—are produced by the region’s small‑scale dairy cooperatives.

In the article, López explains, “We want to support Erie’s farmers and keep the ingredients fresh. It also reduces the carbon footprint that comes with importing produce from far‑away places.” The stall’s partnership with local suppliers not only enhances the authenticity of the flavors but also contributes to the community’s economic vitality.

The Food Hall Experience: A Hub of Culinary Innovation

City Food Hall, which opened its doors in 2022, has quickly become a focal point for culinary experimentation in Erie. The hall boasts a curated mix of eateries, ranging from classic Italian pastries to avant‑garde vegan cuisine. “We Corny” stands out with its bright, colorful signage and the aroma of charred corn that lingers in the communal space.

The food hall’s management, headed by Director Laura Bennett, highlights the importance of diversity in their vendor lineup. “We believe that food is a universal language, and we want to provide spaces where different traditions can coexist and inspire one another,” Bennett says. The addition of “We Corny” was part of a strategic push to introduce more Latin‑American flavors to the hall’s menu.

The hall’s layout also fosters interaction: the stall’s open grill allows diners to watch the corn being prepared, while a small seating area encourages guests to linger and enjoy the lively atmosphere. The food hall’s design, with its exposed brick and large windows, enhances the rustic feel of “We Corny,” making it both a culinary and aesthetic centerpiece.

Community Reception and Future Plans

The launch of “We Corny Mexican Street Corn” has been met with enthusiastic reception. Local food blogger Jenna Ruiz noted, “The flavors are unmistakably Mexican but have a unique, modern twist that feels fresh and exciting.” A survey conducted by the City Food Hall’s customer‑feedback team reported a 92% satisfaction rate for the stall’s offerings, with particular praise for the grilled corn’s smoky depth.

Looking ahead, López hints at expanding the menu. “We’re experimenting with a taco version of the corn, where the corn kernels are used as the shell, topped with a mix of beans, pico de gallo, and a spicy lime crema,” she says. There are also plans to host a monthly “Elote” night featuring live music and community events that celebrate Mexican culture.

Additional Insights from Linked Resources

The GoErie article includes links to several external pages that provide deeper context:

1. City Food Hall Official Website – The site details the hall’s mission, lists all current vendors, and offers a virtual tour. It emphasizes the hall’s commitment to sustainability and community engagement. The website also hosts an upcoming events calendar, showcasing workshops and live cooking demonstrations.

2. Erie Produce Collective – A local farmers’ cooperative that supplies fresh produce to City Food Hall. Their page highlights the cooperative’s history, member farms, and a list of seasonal products. They also feature educational content on the benefits of local agriculture and seasonal eating.

3. Maria López’s Social Media Profile – López’s Instagram account provides behind‑the‑scenes footage of the stall’s daily operations, including sourcing trips to nearby farms, recipe development sessions, and community engagement activities. Fans can see real‑time updates on menu specials and seasonal variations.

4. Erie Times Feature on “Elote” in America – A broader feature that examines how Mexican street corn has been adapted across the United States. The article discusses cultural significance, variations in ingredients, and the resurgence of elote in American culinary trends.

By following these links, readers gain a richer understanding of how “We Corny Mexican Street Corn” fits into Erie’s evolving food narrative and how the stall embodies a fusion of tradition, locality, and innovation.

Conclusion

“We Corny Mexican Street Corn” exemplifies the dynamic interplay between culture and cuisine that defines Erie’s modern food scene. Through a thoughtful blend of authentic flavors, local sourcing, and engaging presentation, the stall has captured the imagination of both the City Food Hall’s regulars and newcomers. As the stall continues to innovate—adding new menu items, hosting cultural events, and fostering community connections—it stands poised to become a lasting staple in Erie’s culinary landscape, inviting everyone to savor the warm, smoky embrace of Mexican street corn right in the heart of Pennsylvania.