LES resident and locavore chef Carlin Greenstein is contributing a weekly seasonal recipe based on fresh food you can find at local markets or in your CSA. This week, she shares her recipe for Mexican-style Grilled Corn.
One of my favorite signs of summer is when corn starts to show up in the farmer’s markets and my CSA. Although in New York City we are accustomed to seeing corn at every street fair from April – October, the corn you get in July – September is special. It is some of the sweetest, most delicious corn you’ll ever taste. My husband loves eating local corn raw. Who can blame him!? It is so succulent.
Last weekend, we stoked the grill at a friends’ place upstate and made Mexican-style grilled corn, a.k.a. “elote.” There was nearly a fight for the last piece!
Mexican-style grilled corn
¼ cup mayo
1 large garlic clove, finely minced
1 teaspoon sea salt
1/2 teaspoon ground cayenne pepper or smoked paprika
1 cup crumbled Cotija cheese
6 ears sweet local corn, husks on
fresh limes, cut into wedges
chopped cilantro (optional)
Soak the corn in the husks for about 20 minutes and heat the grill.
In a small bowl, combine the mayonnaise, garlic, sea salt and cayenne (or smoked paprika).
Crumble the cheese onto a plate and set aside.
Peel back the husks (leaving them intact) and remove the silk. Pull the husks back up and tie with a spare piece of husk. Place the ears on the grill and cook, turning them every so often. After about 20 minutes, remove from the heat and peel back the husks. Place the corn directly on the grill and char for about 5-7 minutes .
When corn is grilled, slather the mayonnaise mixture over the kernels, roll in the crumbled cheese, squeeze with fresh lime juice and sprinkle with fresh cilantro.
Carlin Greenstein has been creating healthy, seasonally inspired menus as
a private chef for 14 years. After receiving her masters degree from New York
University in Food Studies and Nutrition, Greenstein completed her certification
in Holistic Health and Wellness. She runs a small business, “Chew on This,”
promoting local and seasonal eating.
