Recipes
Sautéed Corn With Chili, Lime and Aioli
Inspired by elote — smoky, grilled corn on the cob sold on the streets of every Mexican city — this sautéed corn dish transports you to south of the border. At the Publican, they like to finish it off with Spanish piment d’espelette, a hot pepper with an intense sweet heat that dies fast. Substitute with cayenne or hot paprika if you must.
Makes: 2 servings
Makes: 2 servings
3 ears fresh sweet corn
1 tablespoon butter
Lime
Salt
Pepper
1 tablespoon aioli or mayonnaise
1/2 cup grated Parmesan cheese
Hot pepper powder, such as piment d’espelette
Chopped herbs for garnish: tarragon, chives, parsley
1 tablespoon butter
Lime
Salt
Pepper
1 tablespoon aioli or mayonnaise
1/2 cup grated Parmesan cheese
Hot pepper powder, such as piment d’espelette
Chopped herbs for garnish: tarragon, chives, parsley
Directions:
Scrape corn off the cob using a mandolin or a very sharp chef’s knife.
Heat a dry sauté pan over medium-high heat. Throw kernels into pan and toast for a few seconds. Add butter, followed by a squeeze of lime. Add a pinch of salt and pepper.
Sauté for 5 minutes until kernels are soft and lightly charred.
Turn out onto a serving dish.
Top with aioli and Parmesan cheese. Finish with hot pepper and herbs.
Scrape corn off the cob using a mandolin or a very sharp chef’s knife.
Heat a dry sauté pan over medium-high heat. Throw kernels into pan and toast for a few seconds. Add butter, followed by a squeeze of lime. Add a pinch of salt and pepper.
Sauté for 5 minutes until kernels are soft and lightly charred.
Turn out onto a serving dish.
Top with aioli and Parmesan cheese. Finish with hot pepper and herbs.
