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How to make: Mexican style corn

Mexico is famous for making many things—tequila, mole, Salma Hayek—but few are as deliciously distinguished as the manner in which a simple ear of corn is prepared. Elote technically means roasted corn, but anyone who’s roamed a street in Mexico City, or been to fiestas in South Texas for that matter, can tell you it’s so much more. It’s corn grilled or roasted or boiled to perfection, then slathered in something creamy (like mayonnaise or butter or crema), sprinkled with something cheesy (like cotija or parmesan) and topped with something spicy (like chipotles or chili powder.)

There are, not surprisingly, as many variations on recipes for Mexican style corn as  there are kernels on a cob. Today’s recipe comes from acclaimed Mexican chef and restauranteur Richard Sandoval, known for leading high-end kitchens in Denver, Las Vegas, New York City, Santa Monica, Washington DC, Mexico City, Dubai and Qatar. His newest venture is, in many ways, closer to home. He’s partnered with Colombian rotisserie chicken chain Kokorico, whose cultish following remains alive in the United States, to open an outpost in Miami. The chain may be Colombian, but Sandoval, who grew up in Mexico City eating at his grandmother’s table and trained at the prestigious Culinary Institute of America, infused new and different Latino flavors into the menu. He also added the Mexican style corn as a side dish. 


Elote (Mexico City style corn)

4 ears of corn, shucked

1 gallon water

kosher salt

½ cup chipotle aioli (recipe follows)

½ cup parmesan cheese, grated

2 T chili powder

1 lime; cut into 8 wedges

In a large pot, bring the water to a rapid boil. Add enough salt to the water to give it the taste of seawater.  Drop the corn into the boiling water and cook for 6-7 minutes, or until corn is tender.  Remove from heat and drain off all excess water.  Brush each corn cob with the chipotle aioli and sprinkle with parmesan cheese and chili powder.  Serve on a skewer with lime wedges.

*Chipotle Aioli

2 cups mayonnaise

2 T chipotle puree (this is canned chipotles in adobo pureed in the blender. Add to your preference, as they are spicy)

1 tbsp honey

juice of ½ lime

Combine all ingredients in a large mixing bowl and mix until thoroughly combined.  Reserve in the refrigerator.

Comments

  1. […] realize it or not, our cuisine would be nothing without vegetables as its foundation. Bright yellow elotes, smooth-skinned platanos, beans of every color, peppery swiss chard, creamy avocado and tender […]

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