THE GARLIC-SILK COB-SCORCH

(Our Play on Mexican Street Corn / Elote)

THE GARLIC-SILK COB-SCORCH

Ingredients: 4 Corn Cobs (husks removed), 2 cloves Garlic (minced), 50g Butter, 1 tsp Chili powder, 1 tsp Smoked paprika, 1 tsp Salt, 2 tbsp Mayonnaise, 50g Feta or Cotija (crumbled)...

Ingredients

  • 4 Corn Cobs (husks removed)
  • 2 cloves Garlic (minced)
  • 50g Butter
  • 1 tsp Chili powder
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 2 tbsp Mayonnaise
  • 50g Feta or Cotija (crumbled)

Cooking Method

  1. The Scorch Grill corn cobs on maximum heat for 10 minutes, turning often until blackened and charred.
  2. The Architect Melt butter and fry garlic until golden; whisk in the spices.
  3. The Bloom Add a tiny 10ml splash of water to the spiced butter to create a thick aromatic lacquer.
  4. The Marriage Brush the corn with the spiced butter, then paint with mayonnaise and roll in the cheese.
  5. The Final Flourish Finish with a massive hit of fresh lime juice and raw coriander.

Cuisine: Mexican

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