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Off the Menu: Elote Street Corn at Canopy by Hilton San Antonio Riverwalk

Learn how to expertly craft elote street corn from Canopy by Hilton San Antonio Riverwalk’s executive chef. | By Alison Cavatore | September 22, 2022 (Updated March 6, 2023)

A chef's passion for his craft can be acquired in numerous ways. None are more special, though, than through memories of picking fresh ingredients and cooking alongside your grandmother. At least that’s the case for Jose Arturo Trevino, executive chef at Domingo restaurant in Canopy by Hilton San Antonio Riverwalk.

Growing up in a small town in Mexico, chef Trevino watched eagerly as his tight-knit family made complex dishes from scratch. From baking pastries to cooking traditional meals, the kitchen became his happy place. He was captivated by how his family had unique takes on the same meal. In fact, it was this creativity that led him to want to become a chef and share his own adaptations of classic Mexican food with the world. The one constant? Fresh ingredients — just like the ones he picked with his grandmother years ago. Today, chef Trevino and his team seek out local vendors to procure only the highest quality ingredients and maintain a steadfast dedication to sustainability.

Take the restaurant’s ever popular elote street corn. The perfect sharable appetizer, this elevated twist on elote was derived from chef Trevino’s memories of food trucks in his youth and presents sophisticated flavors in a modern and approachable way. One bite and you’re instantly transported to the vibrant streets of Mexico, where elote street corn shines.

Striving to create an experience that is different from other Mexican restaurants located on the River Walk (and in San Antonio in general), chef Trevino brings an authentic Mexican flare for a true taste of his homeland to Domingo. It's not just the incredible attention to detail in his dishes that will keep you coming back for more, though. It’s also the meticulously high standard of service that the entire team brings to the table — literally. From the minute you enter the dining room until the moment you finish your meal, going above and beyond is customary in chef Trevino’s eyes. His guiding principle is to lead by example, and his hard work and dedication to the craft is solidified by his eagerness to constantly evolve and adapt.

So, follow along and dig in to this delicious take on elote!


1 drizzle oil blend

2 scoops grilled corn, cut off the cob

1 scoop grilled red onion, diced ¼”

1 tablespoon charred jalapeno, diced ¼”

2 tablespoons whole butter

Kosher salt (to taste)

1 lime (¼ wedge)

2 ounces Kewpie mayonnaise

1 tablespoon chopped cilantro

1 teaspoon southwest seasoning

2 tablespoons Cotija cheese

12 pieces chili threads

5 epazote leaves

Note: Cajun seasoning can be used in lieu of southwest seasoning.


Grill the corn, red onion and jalapeño. Cook until charred. Slice the corn off the cob and let it cool down.

Dice the jalapeño and red onion into half-inch-size pieces and set them aside.

Heat a saute pan to high and melt the butter. Add the corn, red onion and diced jalapeño. Stir constantly so the butter does not burn.

Saute the vegetables until they are fully cooked and tender.

Add salt, southwest seasoning and lime juice and toss to combine.

Remove pan from the heat. Plate and top with Kewpie mayonnaise, southwest seasoning, salt, lime juice, chili threads and epazote.

Finish with a sprinkle of cotija cheese crumbles and a drizzle of red chili oil.

(Recipe from executive chef Jose Arturo Trevino, 2022)

Alison Cavatore is the assistant editor for the content marketing team at Hilton. She has written and copyedited for numerous print and digital publications in the U.S. and abroad. Born in Pittsburgh, PA, Alison has lived in Miami, Scottsdale, Holland, France, Switzerland and Canada. She currently resides in the Washington, D.C. area.

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