This is the popular Mexican street food in an herb salt, it’s basically a smoky, bold, texturally awesome seasoning to put on your elote and countless other things, but this one is packed with tomato leaf, the bright vegetal additive you never knew about. Smoked sweet corn blended into Maldon salt bursts with a combination of minty, citrusy, and earthy herbs—all of which are also slightly bitter and assertive. Lots of epazote, lots of cilantro and wild thyme gives a mountaineering twist. Rich citrusy mayo layers in a creamy, buttery feel. The salt is doused in lime juice and zest, along with fiery, freshly ground chili powders that bring substantial heat—heat that’s well-balanced but still hot. This herbaceous, corny herb salt will inspire you to make elote, but it will also challenge you to think of things like fire-cooked paella, lobster rolls, scallops and clams not to mention grilled summer vegetables like summer squash, tomatoes, and corn—and peaches too!