Make Raymond Mohan's Grilled Sweet Summer Corn on the Cob, From Coffee Shop
Grilled sweet summer corn -- get it while it's still hot.
Last week may have felt like a wet autumn was upon us, but this week summer is back in full force. So, get thee to the Greenmarket for the last of the summer corn and use it to make this recipe for Grilled Sweet Summer Corn on the Cob by chef Raymond Mohan from Coffee Shop at Union Square.
And here's a tip from Mohan when you make it: "Make sure you are very generous with the chipotle aioli, using about half a cup per corn and lots of cheese."
Grilled Sweet Summer Corn on the Cob With Chipotle Aioli
Ingredients: 6 corn on the cob with husk 1/2 cup ketchup 2 cups Hellmann's mayo 2 tablespoons smoked paprika 1 canned chipotle pepper 1 tablespoon fresh lime juice 2 teaspoon salt queso fresco, for sprinkling (or substitute with Parmesan) chopped cilantro, for garnish
In a bowl of warm water, soak the corn for 45 minutes. Then, on a hot grill, grill the corn inside its husk, for 15 minutes, and set aside.
In a blender, combine the ketchup, mayo, smoked paprika, chipotle, lime juice, and salt, and blend until smooth.
Remove the husks from the corn, and brush generously with the chipotle aioli. Sprinkle with queso fresco and chopped cilantro, and serve.
Have a restaurant tip or other food-related news? Send it to email@example.com.
Get the Food & Drink Newsletter
Our weekly guide to New York dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.
More Food & Drink News
- Fawkner, an Americana-Inspired Gentlemen's Drinking Den in Cobble Hill
- Must-Have: The Creamy, Custardy, Salted Caramel Pumpkin Bar at Empire Cake
- Vegetarian Cider House Wassail Fizzes in the Glass and Dazzles on the Plate
- NYC's New World of Breakfast Sandwiches Will Vastly Improve Your Days (and Nights)