2 In The Kitchen: Mexican Elote

(credit: Alex Denis/CBS 2)

(credit: Alex Denis/CBS 2)

NEW YORK (CBSNewYork) – Sweet corn is in season. If you are tired of making it the same old way, don’t miss this recipe! JBird Cocktails Executive Chef Ricky Garayua stopped by the CBS 2 studios to make Mexican Elote (corn on the cob).

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Click here for a printable version of this recipe (.pdf)

Executive Chef Ricky Garayua
Grilled Corn
-          1tbsp smoked lime butter
-          2 tbsp grated cotija cheese
-          2 tbsp chopped cilantro
-          1 tbsp chipotle mayonnaise
-          zest of 2 limes
-          1tbsp canola oil
-         pinch of Mexican paprika
Smoked Butter
-          1 quart heavy cream
-          fine sea salt to taste
-          lime zest
Chipotle Mayo:
-          1 cup mayo
-          ½ dried chipotle
-          2 limes, juiced
Smoked Lime Butter
-          Smoke heavy cream in a smoker with chicory wood chips for 25 minutes, stirring every 5minutes, or on a stovetop smoker for 4 to 6 minutes.
-          Once smoked, cool cream to 40 degrees and place in a mixer on low to start with a wire attachment and slowly speed up to high until it separates, about 5min.
-          Separate the whey from the butter. Place butter in a clean dish towel and squeeze excess whey out completely.
-          Season butter to taste with fine sea salt.
-          Add lime zest and mix thoroughly.
Chipotle Mayonnaise 
-          Steep chipotle in hot tap water for 15minutes. Once rehydrated discard water, and finely mince chipotle.
-          Add to mayo
-          Add lime juice
-          Steam corn in a pot of boiling salted water with the husk on, 4 minutes, and let cool.
-          Remove husk and silk.
-          Drizzle corn with canola oil and grill corn on all sides till lightly charred.
-          Remove from heat and slather smoked lime butter with a pastry brush, drizzle with chipotle mayo, grate the Cotija cheese directly over corn, sprinkle on cilantro and garnish with Mexican paprika.