Mexican Street Corn was a hit at the International luncheon. First time there was absolutely

marilynfl

Moderator
nothing left.

Six ears of fresh bi-color corn.

4 Yukon gold potatoes (precooked 15-20 minutes)

4 TBL Duke's mayo

2 TBL creme fraiche

1 fresh lime

1 shallot

lots of salt/pepper

1 stick of butter

4 oz of Queso Fresca

Tajin sprinkled over everything

I brought the wok and Chinese cooking stove to work. Peeled the potatoes, diced and fried them in 4 TBL butter until golden, adding the shallot toward the end.

Then I did the corn kernels in two batches, using 2 TBL of butter for each batch.

Then I put it all back together, added the sauce, added the crumbled cheese, tasted for seasoning and then sprinkled on the Tajin.

This filled the 12" diameter wok 3/4 full. It was the first thing to go, I think mostly because it was warm and smelled like summer.

 
No, I scrapped the kernels off, put them back into the gallon zip lock I

had brought the cleaned cobs in, then fried half of the kernels at a time. There were too many to get crispy in the wok all at once.

Everyone agreed the diced crispy potatoes were a good addition. I served with corn chips.

 
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