Mexican sorted corn

One of Mexico’s most popular and favorite street foods is corn on the cob. It is fried whole on the grill, coated with mayonnaise and sprinkled with grated cheese and chili peppers. The aroma of fried on open corn fire is simply indescribable. Cook the same the dish, but in a disassembled state, and it will become excellent garnish with meat dishes or stuffing for tacos. Remove the grains from popcorn and mix them with mayonnaise, lime zest, cilantro and Kotikha cheese, the salty taste of which goes well with corn. Sprinkle the corn with specially prepared burning salt, and enjoy the rich flavors of mexican corn.

Recipe author – Chris Santos – Chef from New York, owner of The Stanton Social in New York, Lower East side.

AT ремя: 30 мин.Difficulty: easy Servings: 6 Quantity: 1/2 tbsp. salts with chipotle B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chipotle pepper and salt

• 5 tbsp. l ground pepper chipotle (smoked jalapenos)
• 3 tbsp. l coarse salt

Corn

• 6 ears of corn
• Half red onion, chopped
• 1 tbsp. l vegetable oil
• 3/4 Art. crumbled kotiha cheese
• 3/4 Art. mayonnaise
• 2 tbsp. l coarsely chopped cilantro
• 2 lime zest

Recipes with similar ingredients: chipotle pepper, corn, onion red, kotikha cheese, mayonnaise, cilantro, lime zest

Recipe preparation:

1. Chipotle pepper salt: Mix ground chipotle pepper with salt and store in a tightly closed container.
2. Corn: Preheat the grill or grill pan on high heat. Put the ears of corn and fry on all sides, turning periodically, 12 – 15 minutes until light carbonization. When the corn cools a little, cut the grains from the ears. Вin a saucepan over medium heat, heat oil and fry the onion for 5 minutes, to translucency. Sprinkle corn kernels and warm them Little. Stir in 0.5 tbsp. cheese, mayonnaise, cilantro and lime zest. Sprinkle 1/4 – 0.5 tsp. salt with chipotle pepper and the remaining 1/4 tbsp. Kotikha cheese. Add salt if you wish.
   

   Note

   The dish will turn out great if you squeeze a little corn lime juice.