Caesar Street Corn
The inspiration for this corn dish is Mexican Street Corn, also known as Elotes, where mayo, sour cream, cotija cheese, lime and chili flake are slathered on grilled corn and eaten— and boy is it delicious. I’ve taken a Caesar spin on things— cause you guys know my love of Caesar ANYTHING runs deep. I’ve used Caesar dressing (bottled store-bought is just fine here), grated pecorino, herbs, chili flake and grilled lemon— for a fun take on a classic. I love eating off the cob but if you have a buffet or guests and want something more user friendly cut the kernels off the cob after grilling and toss in the dressing.
Serves 4
INGREDIENTS
½ cup Caesar dressing
¼ cup mayonnaise
1 tbsp fresh basil, finely chopped, plus whole leaves for garnish
1 tbsp flat leaf parsley, finely chopped
½ tsp chili flake
1 cup pecorino, grated and divided
4 ears corn, shucked
1 lemon, cut in half
Kosher salt and black pepper
Flaky sea salt, for finishing
METHOD
In a shallow bowl or plate with sides, mix together Caesar dressing, mayonnaise, half the pecorino, basil, flat leaf parsley, and chili flake until combined. Season with salt and pepper.
Place corn on a grill on high heat and cook for approximately 8 minutes total, until charred in spots and tender. Place lemons on grill cut side down and grill for 2-3 minutes or until slightly softened and flesh side is charred in spots.
Remove lemons and set aside.
Roll each cooked cob in the bowl with the Caesar mixture until evenly coated. Then evenly coat with remaining pecorino, garnish with basil and and serve immediately with grilled lemon to squeeze atop.