The unexpected ingredient that turns the grilled corn into a salty festival

I have made one of my usual early morning excursions to Union Square GreenMarket to take vegetables for cooking and parallel Xo sauce for a video. For a while, I annoyed anyone who would listen to long-eyed truncations about the versatility of my favorite spice and the steal-better tasteful compatibility, especially when used as a supportive role of products-controlled foods.

Looking for a little challenge, I decided not to choose a easy purchase of the ingredients related to XO-related foods that I have already developed recipes, such as charcoal chimney grilled broccoli or citrus salad– wants to adjust the adaptability of xo; I bought it at the top of the summer and did not want to make a meal with the citrus fruits outside the season, and that day the video was in our test kitchen, so it did not shoot the indoor charcoal chimney on the cards.

But it was not difficult to find the various ingredients for xo-fifi. Once I have made the market revival, I quickly filled my bags with tomatoes (which were used dough exploded cherry with tomato and xo), green beans, holepeaches and some tabs beautiful summer corn. I didn't plan plans all From the products in my shipment, but I knew right away what I wanted to do with corn: make Xotes.

If you follow the serious meals a little, you know what stan maize (grilled Mexican street corn) is quite difficult. You can love a combination of sweet corn, slightly charred on a hot grid, with a creamy mayonnaise filled with salty cotija cheese and then with a fresh lime juice.

Previously previously, less distant, cob equipment and Riselotes to jumpcorn rizottoelote pancake hybrid. Here I made a simple centrifugation to your classic on-the-cob-eloot when I folded xo sauce into mayonnaise and cream Mixture before spreading to grilled corn. The intense salty notes of the XO dried seafood, ham and umami-rich mussels and soy sauce give the corn a noticeable taste without drowning the trademark sweet and complementing the creamy salt of the mayonnaise and cotija cheese.

The process of making xote follows the plan of traditional elot, so it does not require much explanation. Grind a few tabs of corn, burn the grid and cook them at high heat, occasionally, until the seeds are slightly charred.

While the grill heats up, mix the mayonnaise, the cream (or sour cream), the xo sauce, a handful of cotija, minced garlic, a little lime, sliced ​​peanuts and a pinch of ground Thai chili in a large bowl. Once the corn is good to start, throw it in the bowl and use a spoon with the ears with the mayonnaise mixture.

Download them with lime wedges (from the same lime previously upset) and put them up with the final sprinkle of Cotija, peanuts and earthly chili. Be sure to get ready for the napkins and then go to town.

“Cooking with vegetables developed with vegetables” is a much used today, and more and more chefs cover up a cooking style that places more emphasis on vegetables than the star of a food instead of appearing with a vegetable that appears only as a side dish. The translation of a scenario in this way does not necessarily mean that the meat and seafood are completely omitted during cooking, but is only a supportive role.

The XO sauce is a great element if you are around, if you are interested in transporting food with more vegetables at home; Once you have prepared an item, it is easy to incorporate into such dishes and packs a taste pack in a small shelf stable package. So go out and grab a lot of late summer corn and grill some xote before it is too late.

September 2019

Cooking method
(Keep on the screen awake)