StovetopAmerican
Street corn
Charred ears, mayo, cotija, lime, chili. Eat it standing up.
Made it?
20 min · 20 min hands-on · pull 185°F
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- ears of corn, husked6 (1 1/2 lb)
- mayonnaise1/3 cup
- cotija or feta, crumbled1/2 cup
- lime1
- chili powder1 tsp
Method
- 1
Hot grate. Roll the ears until most kernels blister, 8–10 minutes.
- 2
Mayo on the hot corn so it melts in. Cheese, chili, lime.
- 3
Salt. Serve in the husk or on a tray. This is not a salad.
On the plate
With this, try
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making blistered green beans.
When the meat rests. Dry beans, screaming pan, char, then garlic off the heat.
15 min
- With this dish, try making french fries.
Par-cook while the meat dry-brines. Finish in the rest window. Russets, ¼-inch, soak, dry. 300°F then 375°F. Salt immediately.
50 min