Mexican Street Corn
It’s all about the “dry cooking” techniques this week: Frying, Roasting, Sauteing, and Grilling. The recipe below is a cohort favorite, and — with several simple, inexpensive, and easily found ingredients — can be made super fast and easily! These are tried and tested recipes from the Root kitchen…give them a try and let us know what you think!
Mexican Street Corn
Ingredients:
Recipe Yield: 10-12 servings
Lime aioli
3 each Egg yolks
3 each Limes, juice and zest separated
1 Tbsp Dijon mustard
1 Tbsp Garlic, chopped
3 cups Vegetable or canola oil
1 tsp Smoked paprika
1 tsp Ground cumin
1 tsp Kosher salt
Corn Batch - Make 4 times
½ lb Frozen corn
1 Tbsp Minced onion
1 tsp Minced garlic
¼ cup Chopped cilantro
2 Tbsp Lime aioli
2 Tbsp Cotija or parmesan cheese
To taste Salt, ground black pepper
As needed Canola oil, in squirt bottle
Method of Preparation:
Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then make.
First, make your aioli: combine eggs, lime juice (not zest!), dijon mustard, garlic, salt, paprika, and cumin in food processor. Process until completely pureed and light in color. Slowly drizzle oil in while the machine is running. Taste for seasoning and consistency. Reserve until ready to saute.
To finish dish: in a saute pan over high heat, coat pan in a small amount of canola oil. Once oil is smoking, add onions and garlic, saute for 1 minute. Next, add corn and caramelize by sauting for 1-2 minutes. To finish, remove pan from heat and add cilantro, lime aioli, salt, pepper, and cheese, fold together and taste. Adjust seasoning as necessary.
Serve hot and garnish with additional cilantro and cheese.
