Elotes Get Creative On and Off the Cob

It doesn’t get any better for on-the-go summer noshing than charcoal-grilled sweet corn smothered in crema, chili powder, and cotija cheese. But the flavors of Mexican elotes (or esquites when off the cob) lend themselves to all sorts of applications, from a spicy Thai version served in a tom yum broth and red curry aïoli at Xixa in Brooklyn to lobster topped with grilled corn, garlic aïoli, and Monterey Jack at...