Grilled Corn

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Grilled Corn

Author Executive Chef Matyas Urban, Lena

Ingredients

  • 6 ears corn

Dehydrated Black Salsa

  • 4 tomatoes, sliced thick
  • 4 garlic cloves
  • 1/2 yellow onion, sliced thick
  • 1 jalapeño pepper
  • 1/2 habanero pepper
  • 1/2 bunch cilantro
  • 2 limes
  • 1 tbsp agave
  • 1 tbsp sherry vinegar

Chipotle Aioli

  • 2 egg yolks
  • 2 cups oil
  • 1/4 cup water
  • 1/4 cup lime juice
  • 2 tsp chipotle powder (or pureed canned chipotles in Adobo)
  • 1 tsp salt

Cheese Mix

  • 1 cup cotija cheese, finely grated
  • 1 tbsp cilantro, chopped
  • 2 tsp lime zest
  • 1 tsp dried chipotle powder

Instructions

Dehydrated Black Salsa

  • Roast all the salsa ingredients in an oven at 500 degrees, except for the cilantro, limes, agave, and vinegar.
  • Remove the vegetables from the oven once everything has become blackened (only a little color still showing).
  • Place the roasted vegetables in a blender with the cilantro, lime juice, agave, and vinegar and blend until smooth.
  • Spread a thin layer of the puree on a Silpat- or parchment paper-lined sheet tray and dry in a warm oven overnight – preferably with just the pilot light on.

Chipotle Aioli

  • Place all of the aioli ingredients in a food processor except the oil.
  • With the motor running, slowly drizzle in the oil until it is emulsified.
  • Season to preferred taste, then set aside.

Cheese Mix

  • Mix all ingredients, then set aside.

Serve

  • Grill the corn until charred and cooked through.
  • Drizzle grilled corn with aioli and coat with the cheese mixture.
  • Finish by topping the corn with broken pieces of the dried salsa.