Thursday, July 3, 2014

Mexican Street Corn

Sometimes life is not very zesty.
You fall asleep at 10:30 on a Friday night watching
 Abraham Lincoln vampire hunter on TV.
You get stuck talking to ladies in khaki shorts at the park
who think your nanny kids are your kids
about how her grad school friends "kind of" have a book club.
You might be that person reading murder
history novels at the bar alone sometimes.

When life's got you feeling like a pair of khaki shorts, 
you have to seek the curative powers of hispanic food.
In this case, the gorgeous creation that is 
Mexican street corn. 

Soak the corn in water before grilling.
Once the husks look nice n blackened up, 
peel those babies back and begin the madness.

Traditional Elote is dipped in butter then spread with mayonnaise 
before adding this cheese, herbs and spice.
That felt good in theory, but a little intense in practice.
So, I decided to make make a few of these guys combine forces
with this herb aioli spread.

Yield-Enough for about 10 cobs of corn

2 egg yolks
1 tbsp white vinegar
1/3 cup fresh cilantro 
1 tbsp. cumin
1 lime, juice and zested
Vegetable oil to thicken
Salt & pepper to taste

Combine the egg yolks, vinegar, cilantro, lime juice, and cumin in a blender.
Blend on low while slowly drizzling in the oil.
Once it is to your preference of thickness, add S&P to taste.

Spread the Aioli on the corn, sprinkle with Cotija cheese,
cayenne pepper, and chopped cilantro.

Until the next, babes.


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