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
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.
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